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Sweet and Savory Vols au vent

Blogging is wonderful and you get to know new people with different cultures, you cook their food and learn so much from them.  I have learnt so much since I’ve started blogging and met some amazing people and you my friends are among them.  As time passes we get closer and these friends are just like our real friends who care about us and we care about them.

As I said in my previous post, making vols au vent is so easy.  All you need is ready made puff pastry.  You thaw it and then with a cookie cutter you make two circles.  In one of them you make a hole in the centre using a smaller cookie cutter and join the two together.  When you bake them, they puff and they become hollow so that you have them ready to fill with a sweet or savory filling.

Vols au vent with smoked salmon

Preparation time:  10 – 15 minutes

Makes:  30 – 40 small vols au vent


1 smoked salmon fillet 113 gr 4 oz

1 – 2 spring onions

2 tablespoons olive oil

2 teaspoons lemon

1/2 teaspoon salt

Freshly ground black pepper

A pinch of paprika

100 gr strained greek yoghurt

5 tablespoons of parsley

5 tablespoons of dill

1/2 whipping cream 35%,  125 grams

1/2 cream cheese Philadelphia, 150 grams


In a food processor add onions, oil and lemon juice and process until the onion becomes like cream.  Add more oil if needed.

Beat the cream with a hand mixer until it thickens and then add cream cheese and yoghurt and mix again.    Flake the smoked salmon with a fork and add all the remaining  ingredients and mix.  Taste and adjust seasoning.  Refrigerate mixture until ready to use.

When the vols au vent are cold fill them in just before serving.  A teaspoon of filling is more than enough.


  • I did not fill in all my vols of vent because I did not want to refrigerate the remaining as the puff pastry gets soft in the fridge but just filled a few, thinking to fill some each time we would be eating them.  By the next day all the puff pastry disappeared so  I was left with some of the filling, which I made a different use of it.  Will make a new post for this.

Mini Cheesecake Vols au vent

When the whipping cream, cream cheese and yoghurt was ready, (before adding the seasoning)  I removed half of the mixture in another bowl, added 3 – 4 teaspoons of icing sugar and 1 teaspoon of vanilla essence and mixed them and used this filling to make some mini cheesecakes.  I added some raspberry jam on top on a few and some fresh strawberries on others.  Voila…

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11 Responses

  1. How lovely of you to support your blogging friends. Those vols au vent look yummy.

  2. The blogging world is really great! I never thought that you could meet so many kind and interesting people via internet…

    Your Vol Au vents are fantastic! I love your choice of fillings… mmmhhh, that smoked fish looks delicious!

    Cheers and have a great day,


  3. looks yum n delicious!

  4. That’s a beautifully written post and it is obviously so sincere and heartfelt.

    Speaking of beautiful, so is that last photo. I could almost taste the strawberry.

  5. I totally understand about what you mean about the blogging world Ivy. Lucky you to get your hands on that gorgeous smoked salmon and you’ve done a great job incorporating it into the vol au vents.

  6. I totally agree with you, about makinf so much friends here and worring when they have not posted for a while thinking wht is wrong and then sending them a mail and asking is everything k or going and commentin and asking are youok there.
    I love vol au vent , i have only made with chicken and mushroom.
    These look so yumm especially i love the sweet ones.

  7. Wow! This looks sooo good! I’m sure Psychgrad’s guests will be impressed! And what is best is that it takes only a little preparation. 🙂

    I know what you mean by having real blogging friends around the world. I’m glad I “met” you and the great community at BloggerAid! 🙂

  8. I’ve tagged you! Please visit my blog in order to learn more abour it (http://rosas-yummy-yums.blogspot.com/2009/02/tag.html)…



  9. Ivy, I’ve met some wonderful people through blogging, look forward to new friendships and I’m surprised daily by how those in the food community are so hospitable.

    As for the others on the negative side of the ledger…ignore them, remove them from your life. Surround yourself with positive people. Always works for me.

  10. Your commentary is right on. I hate now when people say my “real life” friends. My blog friends are as real to me as anyone, and a friend is a friend. I care about them just as you do.

    Lovely of you to offer these up to giz and PG.

  11. i will definely try this recipe.lovely

    Regards from Malaysia