Herb and Cheese Vol au Vents

Ingredients

• 24 puff pastry cases/shells
• 14 ounces (400g) cream cheese
• 2 teaspoons dried Italian herbs
• 1 teaspoon garlic powder
• 1 red bell pepper
• Basil leaves

Instructions

1. 1

   Cook the vol-au-vent pastry cups according to package instructions.

2. 2

   Stir: Meanwhile, stir the herbs and garlic powder into the cream cheese.

3. 3

   Chop: Cut thin strips of bell pepper, then cut into small cubes.

4. 4

   Fill: Allow the vol-au-vent cases to cool slightly, then put the cream cheese mixture into a piping bag (or use teaspoons) to fill the cases.

5. 5

   Toppings: Top with a few pieces of bell pepper and a small sprig or slice of basil.

6. 6

   Serve and enjoy.