Ham & Leek Vol-au-vent
Ham & Leek Vol-au-vent
Add some high-class flair to your appetizer spread with these gorgeous puff pastries. Tasty bites of our smoked ham wait to be discovered in a seasoned, creamy cheese filling that will leave guests wanting more – and wanting your recipe.
Servings
24
Preparation
15 Mins
Cook Time
45 Mins
Level
Ingredients
450g store-bought puff pastry rolled to 1/4” thickness
1 egg yolk
For the Filling:
½ cup Schneiders Applewood smoked ham, diced in ¼” pieces
150g garlic and fine herb cream cheese
2 T butter
1/3 cup leeks, thinly sliced
1/3 cup shallots, thinly sliced
1/3 cup celery root, brunoised
1T Italian parsley finely chopped
Directions
Preheat oven to 400F.
For the Vol-au-vent:
Using a 1 1/2” pastry cutter, cut 48 discs.
Place 24 discs on a baking sheet lined with parchment and brush with egg wash (egg yolk mixed with a splash of water).
Using a smaller pastry cutter, cut the middle out of the remaining discs.
Carefully arrange the rings on top of the pastry discs. The rings will adhere to the egg-washed pastry disc easily.
Brush the rings with egg wash then refrigerate for 30 minutes before baking.
Bake for 15 to 17 minutes until the pastry has risen and is golden brown. Remove from the oven and let cool.
While the pastry is cooking, place a small frying pan on medium-low heat. Add the butter, leek, shallot and celery root and cook until soft, approx. 5 minutes. Remove from heat and let cool.
In a small bowl, add the cheese, shallot, and leek mixture, ham, and parsley and mix to combine.
To serve:
To make a little more room for the filling, poke the centre of the pastry with your pinky finger. Using a small spoon, carefully fill the pastry with the cheese and ham filling.
Tips: This recipe also works well with Schneiders Italian Salametti or Schneiders Double Smoked Butchers Cut Bacon.
