Cream Cheese And Smoked Salmon Mini Vol Au Vents Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the puff pastry into small circles and place them on a baking sheet.
• STEP 3.Bake for 10-12 minutes or until golden brown and puffed.
• STEP 4.In a bowl, mix cream cheese, smoked salmon, chopped herbs, lemon juice, and black pepper.
• STEP 5.Once the pastry shells have cooled, fill them with the cream cheese and smoked salmon mixture.
• STEP 6.Garnish with additional herbs and serve.

Cooking Tips

• You can use fresh or store-bought puff pastry.
• Make sure to prick the pastry with a fork before baking to prevent it from puffing too much.
• Add a squeeze of fresh lemon juice to enhance the flavors.

Storage and Serving

• These mini vol au vents are best served immediately.
• Leftover filled vol au vents can be stored in the refrigerator for up to 2 days.
• Reheat in the oven for a few minutes before serving.