Vol au vent with salty fillings Garland of bread with cotechino

A very fast and delicious filling of fresh cheese and salmon for these salted stuffed vol au vent, morsels of puff pastry perfect like starter on holidays. Prepare them for the dinner with friends more expensive, that of Vigil or the lunch from Christmas: they will still arouse enthusiasm.

Ingrediants

  • 12 vol au vent
  • 200 g of robiola
  • 150 g of smoked salmon in thin slices
  • chives
  • salt
  • pink pepper

How to prepare: Salted stuffed vol au vent

The cream that stuffs these salted stuffed vol au vent it is very easy and quick to make. Based on fresh cheese, robiola, smoked salmon and chives the rich salty filling transforms these puff pastry canestrini into very tempting morsels. So get ready i salted vol au vent are a tasty idea, perfect for festive occasions even for one dinner between friends.

You can buy the vol au vent already ready; there are excellent ones for sale also in bakeries, but know that they are enough few minutes to make them at home following the basic recipe.

Among the many fillings that the imagination suggests we offer the Vol au vent with chicken ragù which, in different portions, can also be proposed as first course.

Changing shape, but staying on the subject of Christmas appetizers with puff pastry, take a look at the Prawns in puff pastry, the puff pastries with mushrooms or the delicate savory cheese cake. For all other ideas let yourself be inspired by our special Christmas.

OTHER TASTY RECIPES: Vol au vent with ham, brie and cognac, Vol au vent with chicken, bechamel and curry, Vol au vent with quail and asparagus cream

Easy execution Preparation time 10 min Servings 6

How to prepare: Salted stuffed vol au vent

Preparation Vol au vent with savory fillings - Phase 1

Preparation Vol au vent with savory fillings - Phase 1

Prepare the filling of the salted vol au ventripieni by mixing the robiola in a bowl with half the smoked salmon, chopped with a knife, the chopped chives, a pinch of salt and a sprinkling of freshly ground pink pepper.

Preparation Vol au vent with savory fillings - Phase 2

Preparation Vol au vent with savory fillings - Phase 2

Work with a spatula until the mixture is smooth and well blended, which you will transfer to a pastry bag with a smooth nozzle. Fill the vol au vent with a little cream and decorate with the remaining salmon, cut into thin strips, chives and a few pink peppercorns to taste. Serve the savory stuffed vol au vents immediately as an appetizer.

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