Recipes: Mini Savoury Cases
- Mini Vol au Vents with Smoked Salmon and Scrambled Eggs
- Corolle with Soft White Cheese and Mixed Herbs
There are eighteen different shapes made from five kinds of pastry: shortcrust, French puff pastry, pressed puff pastry, choux pastry and the new foncage pastry used on the Corolle and Iris cups.
You can use a different shape for each filling.
Mini Vol au Vents with Smoked Salmon and Scrambled Eggs
Ingredients
20 Mini square vol au vents
60g Smoked salmon
3 Eggs
20g Butter
2ds Single cream
1ds Chopped fresh parsley
Salt and Pepper
plus 40g of Salmon Roe and some fresh chopped parsley for the garnish
Preparation
- Refresh the mini vol au vents for 5 minutes at 180°C
- Cut the smoked salmon into small pieces.
- Beat the eggs, and season with salt and pepper.
- Melt the butter in a small pan and scramble the eggs until they are loosely set, then add the cream, smoked salmon and chopped parsley and keep on the heat for a minute or so.
- Use the mixture to fill the mini vol au vents, and garnish each with a few salmon roe and a sprinkling of chopped parsley.
Corolle with Soft White Cheese and Mixed Herbs
Mini Crispy Corolle Cup, 4cm dia.
Filling for approx. 50 pieces
Preparation
- Mix 200gr soft white cheese (40%) with 150gr whipped cream.
- Add a mix of +/- 40gr fresh, chopped herbs (chervil, coriander, chive, parsley).
- Season with salt, pepper, Cayenne pepper and some drops of lemon juice.
- Fill the corolles with the mixture.
Garnish
Sun dried tomatoes, finely chopped, and small leaves of fresh mixed herbs