Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and let the puff pastry sit for 10 minutes.
- Slice off the dark green tops and root end of the leeks, slice them lengthwise, rinse under cold water, and pat dry.
- Thinly slice the cleaned leeks into half-moons and sauté in olive oil with a pinch of salt for 5-7 minutes until soft.
- Cut the salmon into bite-sized chunks and add to the softened leeks in the skillet; cook for another 4-5 minutes.
- Pour in the heavy cream and let it come to a gentle simmer, seasoning with salt and pepper; reduce heat for 2-3 minutes until slightly thickened.
- Roll out the puff pastry on a floured surface and cut out circles, placing half on a baking sheet.
- Fill each base circle with the salmon and leek filling and place a scored lid circle on top; press the edges to seal.
- Brush with egg wash and bake for 20-25 minutes until golden brown.
Nutrition
Calories: 360kcalCarbohydrates: 28gProtein: 16gFat: 24gSaturated Fat: 11gCholesterol: 115mgSodium: 470mgPotassium: 420mgFiber: 1gSugar: 1gVitamin A: 950IUVitamin C: 6mgCalcium: 85mgIron: 1.7mg
Notes
Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a 350°F oven for about 10 minutes to retain crispness.
Prepare the filling a day in advance for convenience; assemble just before baking for the best results.
For mini vol-au-vents, use a 2-inch round cutter and reduce baking time to about 12-15 minutes.
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