Provençal Cold Puff Pastry Vol-au-vent

Roll out the puff pastry to a rectangle 15 x 28 cm in thickness, about 1 cm

Cut out 14 discs 5 cm in diameter

Place them on a greased baking sheet and cut a 2-cm wide circle from the center of each disc

Glaze with egg yolk and bake in a hot oven for 20 minutes

Let cool and fill with filling, prepared by straining all ingredients through a fine-mesh sieve and mixing well with a spoon

Finally, garnish with an olive, and if desired, roll the olive in anchovy fillets