Vol au vent puff pastry stars

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The vol au vent stars of puff pastry are a very nice idea to serve a delicious appetizer during the Christmas period. Instead of the classic, round, vol-au-vent shape, I simply used a star shape instead of the round one, a tiny change that really makes a difference aesthetically;) As a filling I used a fairly typical combination of the period: mayonnaise , salmon and olives. Obviously you can also use only the basic recipe to prepare star vol au vents and then stuff them as you like: ricotta and ham, sautéed vegetables, chickpea hummus … Indeed, I recommend: let me know in the comments for what filling you have opted;)

  • Doses for about 20 vol au vent:
  • 2 rolls of rectangular puff pastry
  • 100 gr of smoked salmon
  • 50 gr of pitted green olives
  • 2 tbsp mayonnaise
  • milk for brushing
  • pink pepper to decorate
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 25 min
  • cooking: 15 min
  • total: 40 min

Method

How to make vol au vent puff pastry stars

Roll out the puff pastry and obtain many stars, in even numbers, with a mold.
Pierce the middle of the stars with a round pastry cutter.
Brush the whole stars with milk, then superimpose the perforated ones, making the edges coincide well, placing them gradually on the baking tray lined with parchment paper.

Brush again with the milk and cook for about 15 minutes or until golden brown at 180 °, in a preheated oven, then cool.

Cut the olives and salmon into small pieces and mix them with the mayonnaise.

If necessary, slightly flatten the center of the vol au vent with a finger, then fill with the filling.

The vol au vent puff pastry stars are ready, decorated with pink peppercorns and served.

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