Indulge your guests with these tasty vol-au-vents, which are an ideal choice for parties, special occasions, or charming afternoon teas. These puff pastry creations are generously filled with a mixture that features our premium Yorkshire cream cheese, known for its creamy texture and rich flavour. 

Ingredients:

• 1 pack of ready-made vol-au-vent cases (Store bought or homemade) I used a gluten-free puff pastry sheet cut into shapes
• 1 beaten egg if you are using puff pastry. 
• 200g of Longley Farm cream cheese
• 100g smoked salmon - chopped
• 1-2 tablespoons of fresh dill
• Black pepper to taste

Method:

• Prepare the vol-au-vent cases, if you are using ready-made cases, follow the package instructions to bake until golden and crisp. Allow to cool completely.
• If you are using gluten-free pastry remove from the fridge 10 minutes before unrolling out and cutting into shapes. Brush with an egg wash and bake at 200 degrees fan until the pastry is fully cooked and puffed up. 
• In a mixing bowl combine the cream cheese, chopped smoked salmon, fresh dill and black pepper if using. 
• Mix until well combined. Save some of the salmon strips for decoration.
• Spoon or pipe the smoked salmon cream cheese mixture into the cooled vol-au-vent cases. 
• Garnish with dill and decorate as you like with strips of smoked salmon. 
• Serve and enjoy!

For a different flavour, why not try using fresh chives in place of the dill