VOL AU VENT WITH MORTADELLA and philadelphia MOUSSE, delicious appetizer for Christmas and the holidays, tasty recipe with puff pastry, ideal for lunch or dinner, a finger food to serve also as an appetizer.
Delicious vol au vent with mortadella mousse, prepared in a short time with ready-made baskets but can also be made at home with puff pastry and filled at the moment.
The recipe for vol au vent with mortadella and philadelphia mousse is perfect if you’re looking for quick, tasty appetizers everyone will love. Mortadella is great, but you can also use ham.
Join me in the kitchen today for 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 6.35 oz)
Steps
Place the philadelphia in a container, add salt, pepper, and a little mayonnaise if you like.
Add the mortadella and blend everything with a hand blender.
If making the vol au vent at home, remove the puff pastry from the fridge 10 minutes before using it, then cut out 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 whole, and the second and third should have a 0.8-inch hole.
Place the whole disc on a baking sheet 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 a preheated oven at 356°F for about 15 minutes, remove and let cool.
Fill with mortadella mousse, decorate with rosemary and currants, store in the fridge until ready to serve.
Bon appétit
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Delicious with ham, salmon, speck, tuna, whatever you prefer.
