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…