VOL AU VENT WITH MORTADELLA AND PHILADELPHIA MOUSSE, a tantalizing appetizer for Christmas and the holidays, a delicious recipe with puff pastry, ideal for lunch or dinner, a tasty finger food to serve also as an aperitif.
The vol au vent with mortadella mousse are very good, they can be prepared in a short time with the ready-made baskets, but you can also make them at home with the puff pastry and then fill them at the moment.
The recipe for vol au vent with mortadella and Philadelphia mousse is perfect if you are looking for tasty and quick appetizers that everyone will like, mortadella is good, but you can also use ham.
Follow me in the kitchen today there are vol au vent with mortadella and Philadelphia mousse.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 3-4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 puff pastry (or ready-made vol au vent)
- 2 slices mortadella with pistachios
- 2 fresh spreadable cheese (Philadelphia 6.3 oz)
Steps
Put the Philadelphia in a container, add salt, pepper, and a bit of mayonnaise if you like.
Add the mortadella and blend everything with an immersion blender.
If you are making the vol au vent at home, remove the puff pastry from the fridge 10 minutes before using it, then cut a number of discs that is a multiple of 3 with a round cutter.
Each basket is made up of 3 discs, the first, the base, is full, the second and the third need to be holed, with a hole of 0.79 inches.
Place the full disc on a baking tray with parchment paper, brush with a little water or egg white, place a holed disc on top, then brush and add the other holed disc.
Bake in the hot oven at 356°F for about 15 minutes, take out and let cool.
Fill with the mortadella mousse, decorate with rosemary and currants, store in the fridge until serving.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
Very good with ham, salmon, speck, tuna, whatever you prefer.
