How to make
Vol-au-vent are a great and quick option for a spectacular appetizer or appetizer for your favorite drink.
The puff pastry is spread out onto a worktop or cutting board. Circles with a diameter of 1.4″ (3.5 cm) are cut and half of them are arranged in a tray covered with baking paper at a distance from each other. Spread them with beaten egg.
The other half of the circles are cut once more through the center with a smaller cookie cutter, so that a ring is formed.
It is placed on each circle in the tray and it is spread only on the edges with the egg.
Bake the vol-au-vent, until they aquire a golden brown color in a preheated oven at 360°F (180°C) or according to the instructions on the puff pastry package you are using.
Leave them to cool.
For the filling, the Iberico jamon is cut into pieces and then it is grinded in a blender.
In order not to get another dish dirty, add the cream, cream cheese and black pepper directly to the jug of the appliance.
Blend at medium speed for seconds and the Iberico cream is ready.
In the hole of each vol-au-vent is filled a spoon with a tip of the stuffing. Rosemary leaves and pomegranate seeds are added at the top and they are served at the festive table as party bites.
Surprise your guests with Mini Vol-au-vent with Iberico Cream!
Enjoy!
