Mini vol-au-vents with cream cheese filling are my top tip for all those times when you need something quick: when friends pop round for drinks at the last minute, when guests arrive earlier than expected, or when I simply fancy something tasty without spending ages in the kitchen. In just 10 minutes, you can whip up these lovely little bites – and no one will have a clue how easy they are to make.
The best part is the creamy cream cheese filling with lemon and capers, which I season using a very special trick: pickle brine. Yes, you read that right! The brine from the gherkin jar is a ready-made seasoning mix and far too good to throw away. It makes the filling wonderfully fresh and well-rounded. Mini vol-au-vents made this way are not only quick to prepare, but also a little no-food-waste project.
How I make mini vol-au-vents with cream cheese filling – step by step
Bake the vol-au-vent cases Place the mini vol-au-vent cases on a baking tray and bake in the oven at 180 °C for 8 to 10 minutes, until golden brown and crispy. Leave to cool slightly.
Mix the cream cheese filling Meanwhile, mix the cream cheese (plain) with lemon zest, lemon juice and finely chopped capers. Add the pickle brine a little at a time – otherwise the mixture will quickly become too runny. Season with salt and pepper.
Fill Put the filling into a piping bag and fill the cooled vol-au-vent cases. This ensures an even and neat finish.
Garnish and serve Garnish with fresh herbs or edible flowers. Serve immediately and enjoy.
Tips & variations The cream cheese filling is a wonderful base that can be adapted in endless ways. Instead of capers, try finely chopped chives, a little dill or smoked salmon for a more elegant version. If you prefer a stronger flavour, add a little horseradish or toasted pine nuts. A version with herb quark or fresh goat’s cheese is also delicious. Incidentally, the pickle brine trick doesn’t just work here: a dash of it also jazzes up potato salad, dips or a vinaigrette in no time at all – simply pour it through a tea strainer, and the ready-made seasoning is good to go.
Storage
Room temperature: Filled mini vol-au-vents taste best when fresh and should not be left at room temperature for long, as the cream cheese needs to stay cool.
Fridge: The filling can easily be prepared 1 to 2 days in advance and stored in an airtight container in the fridge. Fill the vol-au-vent cases just before serving so that they stay crispy.
Freezer: The unfilled vol-au-vent cases can easily be frozen and baked fresh when needed. Filled mini vol-au-vents are not suitable for freezing.
FAQ for mini vol-au-vents with cream cheese filling
Can I prepare the mini vol-au-vents in advance? Yes – it’s best to prepare them separately. You can make the filling 1 to 2 days in advance and keep it in the fridge, then bake the cases fresh. Fill them just before serving so they stay crispy.
Why is pickle brine included in the filling? Pickle brine is a ready-made seasoning mix containing salt, acid and flavourings. It gives the cream cheese filling a fresh, well-rounded flavour – and is a clever way to avoid food waste.
What other fillings are suitable? Smoked salmon, chives, dill, horseradish or fresh goat’s cheese are all delicious options. The cream cheese base can be adapted to suit your taste.
Mini tarts filled with cream cheese are my top tip for all those times when you need something quick: when friends pop round for drinks at the last minute, when guests arrive earlier than expected, or when I simply fancy something tasty without spending ages in the kitchen. In just 10 minutes, you can whip up these lovely little bites – and no one will have a clue how easy they are to make.
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Recipe card
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Mini Vol-au-Vents with Cream Cheese Filling
Equipment
- Baking tray
- Piping bag
Ingredients
- 15 mini vol-au-vent cases
- 200 g cream cheese plain
- 2 tbsp capers finely chopped
- 1 organic lemon zest and juice
- 30 ml pickle brine from the gherkin jar
- 1 pinch of salt and pepper
- Fresh herbs or edible flowers to garnish
Instructions
- Place the mini vol-au-vent cases on a baking tray and bake at 180 °C (top and bottom heat) for 8 to 10 minutes, until golden brown and crispy. Leave to cool slightly.
- Meanwhile, mix the cream cheese with lemon zest, lemon juice and finely chopped capers. Add the pickle brine gradually – the mixture can quickly become too runny. Season with salt and pepper.
- Transfer the filling to a piping bag and fill the cooled vol-au-vent cases.
- Garnish with fresh herbs or edible flowers and serve immediately.
Video
Notes
▷ The filling can be prepared 1 to 2 days in advance and stored in the fridge. Fill the cases just before serving so they stay crispy.
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