Ingredients:

FOR THE VOL AU VENT:
ROUND PUFF PASTRY 2 rolls EGG
1
FOR THE SALMON MOUSSE:
SMOKED SALMON 100g
FRESH SPREADABLE CHEESE 100g
ONION
FOR THE BEEF MOUSSE:
BEEF 100g FRESH
CHEESE 100g
GREEN OLIVES, pitted 6-7
FRESH GROUND PEPPER

How to make a vol-au-vent:

Roll out the puff pastry disc and cut out circles of 5 cm in diameter (1).

When you have used the entire surface, calculate 3 empty discs for each entire base and cut them out inside with a smaller mold (2).

Prick the whole bases with the tines of a fork (6 or 7 in this case) and remove the excess dough scraps (3).

Brush the discs with the beaten egg (4).

Place an empty disk on each base (5), remembering to always brush with the egg before adding the next one.

When you have them all overlapped, you will have to brush the entire surface with the egg (6).

Bake the vol-au-vents at 200°C for 10-15 minutes (7), until they are puffy and golden.

In the meantime, prepare the two mousses; collect the salmon and cream cheese in a planetary mixer (8).

Mix until you obtain a firm and spreadable consistency (9). Place the mousse in a piping bag with a star nozzle.

Also mix the cooked meat with the cheese (10).

Fill another pastry bag (11) and set it aside.

Remove the vol-au-vents from the oven and let them cool completely, then fill them with the two prepared mousses (12).

It forms rich, tall tufts (13).

Decorate the salmon vol-au-vent with chives and the cooked beef vol-au-vent with chopped green olives and freshly ground pepper (14).

Serve the vol-au-vent (15) immediately.