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Salmon vol au vents
Preparation : 25 min
Cooking : 25 min
Total time : 50 min Rest : 0 min
Equipment
2 round pastry cutters, on small, one large
2 people
3 sheets puff pastry
1 egg
3 spring onions (white part)
0.5 green capsicum
2 celery sticks
90 g corn kernels
190 g tinned salmon
100 g tasty cheese
150 g sour cream
1.5 ml lemon juice
0.5 bunch parsley
1 pinch salt
1 pinch pepper
Associated products
RECIPE STEPS
1
Roll out puff pastry to about 4mm thickness. Using the larger pastry cutter, cut 18 discs.
Coat each disc with egg wash using a brush.
Using the smaller pastry cutter, cut holes in only 12 of the discs, making donut-like shapes.
Lay the discs without holes on the baking tray. On top of each disc, add 2 layers of donut-shaped puff pastry.
Top with egg glaze.
Bake for 10 minutes.
Robot
2
Preheat oven to 180 degrees C
3
Using your food processor slice the spring onions, capsicum and celery using the 2 mm blade.
Robot
4
Transfer to a dish and add the corn, salmon, cheese and sour cream. Season with salt and pepper.
5
Spoon into vol au vent cases and bake for 10 to 15 minutes
Rose Resnick - Magimix Australia Consultant
