You'll first need 2 cookie cutters of slightly different sizes. One larger and one slightly smaller. I've used a 2.5" cookie cutter for the disc, and a 2" cookie cutter for the ring. Start by cutting discs out of the puff pastry with the larger cookie cutter. Then cut inside half of the discs with the smaller cookie cutter to create a ring of pastry

Scraps of puff pastry can be re-rolled, but they have to be layered on top of each other evenly and chilled. If you were to squash the scraps together and re-roll, this would disrupt the lamination and they would not rise. To avoid wastage, you can also bake off the scraps and create a 'chaat bowl' with a medley of any leftover stuffing and chutneys

To make a simple glaze, place the butter, milk, and syrup into a microwave safe bowl and heat on a low wattage until the butter has melted. Then blend either in a small blender or in a tall narrow jug with an immersion blender until emulsified and smooth. A simple egg-wash can also be used here in lieu

Place the discs of pastry on to an oven tray lined with baking paper. Brush the glaze lightly on to each disc of pastry, avoiding any spill over as best as possible

Next, carefully place the ring of pastry on top of the disc. Make sure the ring is aligned with the pastry disc, then place very gentle pressure on the top of the ring to ensure it's sealed. Avoid squashing the sheets together as this will prevent the vol-au-vents from rising properly. Just a simple light tap all around the ring is all that's needed

Cover the tray of pastry cases loosely with clingwrap, then place into the fridge to chill for 30 minutes. At the same time, preheat the oven to 180'C fan/200'C conventional - 355'F fan/390'F conventional.

After the cases have chilled, brush the top of the ring of pastry with a light layer of glaze. I find using a finger tip to apply the glaze to be the best method here

Place the vol-au-vents immediately into the oven for 25-27 minutes until puffed up, golden, and crispy. If they're still slightly pale, add another 5 minutes on. The cases should be golden all over including the base

Finally, transfer the vol-au-vents to a wire rack and allow to cool. Don't worry about the puffed up centres, we'll remove these later

Just to note, ensure the steamed/boiled potato is knife tender but still holds shape. Allow to cool and dry before cutting into small cubes

To make the vol-au-vent filling, simply mix all the ingredients together. This should be a dry mixture without any liquid

My shortcut tamarind chutney is worth making the day before to allow the flavours to infuse. Start by roasting the cumin and fennel on a low heat for 3-4 minutes. Then transfer to a pestle and mortar and pound till finely ground

The simply mix the tamarind concentrate, sugar, and 150g boiling water in a saucepan. Add the ground cumin and fennel along with the cassia bark and bring to a boil. Continue to boil for 10-15 minutes to allow the spices to infuse and for the chutney to reduce to your desired consistency. Finish with salt and the lemon juice and allow to cool completely, then refrigerate until chilled. I leave the cassia bark in to continue infusing

For the coriander and mint chutney, simply blend all the ingredients together until smooth. Start with 4 ice cubes but feel free to add more if required. The ice will help to preserve the green colour of the coriander. Place into the fridge for 30 minutes before serving

For the chilli garlic chutney, soak the dried chillies in boiling water for 30 minutes. Then transfer all the ingredients into the blender along with 10tbsp of the chilli soaking water and blend till completely smooth. Adjust with more water until you reach your desired consistency (if needed). Add more sugar for balance (if needed)

Whisk the yoghurt with a pinch of salt and a pinch of sugar. Gradually add the water, ½tbsp at a time until the yoghurt reaches a thick pourable consistency

Either press down the lid of the vol-au-vents or cut around it using a sharp knife. I'd actually advise the knife method due to the delicate nature of the cases. You'll then be left with a hollow case ready to be filled

Spoon the chaat filling into the vol-au-vents, add as much or as little as you like

Top with the yoghurt, chutneys, and sev (fried gram flour noodles), followed by plenty of pomegranate. Best served immediately