Cream cheese and salmon Vol au Vent Recipe
Ingredients
1 sheet puff pastry
6T whipped cream cheese
1½ teaspoons whole grain mustard
1T chopped chives
5 square slices of smoked salmon, cut diagonally
1 egg
Method
Preheat the oven to 180C.
On a lightly floured surface, gently roll out a puff pastry 1cm thick.
Using a cookie cutter or drinking glass, cut out circles.
Using a smaller cookie cutter or smaller drinking glass, gently mark half of the pastry circles making sure not to cut all the way through.
Brush the unmarked pastry circles with a beaten egg. Place the marked circles on top of unmarked circles and brush again with an egg.
Place your cookie cutter between unbaked cookies and place a wire rack on top of the cookie cutter. That way the cookies will be of the same height.
Bake for 20 to 25 minutes until Vol Au Vents have risen and golden.
Using a tip of a sharp knife, gently cut out caps from the pastry and dig out a little bit of pastry to make some room for the filling.
In a small bowl combine whipped cream cheese, whole grain mustard, and minced chives. Using an icing bag, fill the pastry cases with a mixture.
Roll each piece of salmon into a rose and place in the middle of cream cheese filling. Garnish with some chives.
Tip: don’t like Salmon? Fry bits of chicken or mushroom in onion and cook for 10kin in a can of mushroom soup as an alternative filling.
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