Salmon and Leek Vol Au Vent

Photo by Simon Lambert

Preparation time - 1 hour

Cooking time - 30 minutes

Skill - moderate

Makes 20 (approx)

Ingredients

• 2 sheets Heritage Bakers flaky puff pastry, thawed

• 1 egg, beaten with 1 tsp water 

Filling

• 1 Tbsp olive oil

• 1 leek (200g) finely sliced

• Salt and cracked pepper

• 50 ml white wine, water or fish stock

• 200 ml cream

• 100g salmon or smoked salmon, cut into small pieces

• 1 tsp chopped dill or parsley

Method

To make the vol au vents:

1. Preheat the oven to 220°C (180C bake). Line a baking tray with parchment.

2. Use the medium to small (5cm diameter) round cutter to cut out an even number of circles from the puff pastry sheet. These will be the base and the ring tops.

3. Take half of those circles and cut out the center using the smaller cutter. These will be the top layer and sides of the vol-au-vents.

Assemble the shells:

1. Place the solid circles (bases) on the baking tray. Brush lightly with beaten egg. Then place the cut-out rings on top of each base, pressing down gently to stick. Brush the tops with egg wash—but not the inner hole or sides, so it rises properly.

2. Bake for 12–15 minutes or until puffed up and golden brown.

3. Cool and hollow out (if needed): Once cooled slightly, you can gently press down the center or scoop it out to make more room for filling.

To make the filling:

1. Add the oil to a medium sized saucepan, warm over a gentle heat.  Add the leeks and cook gently for 2-3 minutes. 

2. Add the white wine, water or stock, reduce by ⅔ and add the cream.

3. Reduce by half, add the salmon and dill.  Turn the heat down to a gentle simmer.

4. Cook for a further 3-5 minutes to cook the salmon. Finish with the dill and seasoning.

5. Spoon the creamy salmon mixture into the warm vol au vent cases.

6. Enjoy!

Recipe by Alison Lambert