Skip to Content

Sweet and Savory Vols au vent

Sharing is caring!

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

Ingredients:

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

Directions:

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.

Note:

  • 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…


Sharing is caring!

Previous
How to make easy Vols au vent
Ginger Salmon image
Next
Ginger Salmon vs Spice Rubbed Salmon

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Nazariah

Thursday 22nd of December 2011

i will definely try this recipe.lovely

Regards from Malaysia

Melissa

Thursday 12th of February 2009

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.

Peter

Tuesday 10th of February 2009

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.

Rosa

Monday 9th of February 2009

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)...

Cheers,

Rosa

Ning

Monday 9th of February 2009

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! :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Privacy Policy · Copyright