1. Preheat the oven to 375°F and line a baking tray with parchment paper. 
  2. Unroll the puff pastry onto a work surface. Cut 4 circles using a 3-inch pastry cutter and place them on the baking tray. Cut another 4 circles the same size and cut a 2-inch hole in the centre of them. Dock the whole circles with a fork and brush with the egg wash. Place the rings on top of each brushed pastry and brush the tops of these with the egg wash.
  3. Bake the pastries (called vol au vents) until they are a rich golden brown, about 25 minutes. Cool to room temperature. 
  4. Toss the remaining ingredients together and season to taste. Spoon this into the cooled tart shells and serve immediately.