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Creamy mushroom vol-au-vents recipe

9 ratings

These classic vol-au-vents are made decadent with creamy mushrooms piled high through the centre of a light and airy puff pastry case. These make a great, impressive starter for your dinner party with minimal effort, give them a go! See method

Serves 6
10 mins to prepare and 25 mins to cook
297 calories / serving
Vegetarian

Ingredients

500g pack puff pastry
plain flour, for dusting
1 medium egg, beaten
1 tbsp unsalted butter
450g chestnut mushrooms, finely sliced
2 garlic cloves, finely chopped
100ml whipping cream
10g fresh tarragon, leaves picked and finely chopped

Each serving contains

Energy
1230kj
297kcal 15%
Fat
22g 31%
Saturates
11g 56%
Sugars
1g 1%
Salt
0.4g 6%

of the reference intake
Carbohydrate 17.7g Protein 5.9g Fibre 2.4g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking sheet with nonstick baking paper. Roll out the pastry on a lightly floured surface to 3mm thick, then stamp out 12 rounds with a 10cm cutter. Stamp the centres out of six of them with a 6cm cutter. Discard the centres (see Use it up tip, right) to leave 6 rounds and 6 rings.
Lay the rounds on the prepared baking sheet, leaving about 5cm between each one. Lightly brush with the beaten egg. Place the pastry rings on top of the circles so the edges match up neatly; press down lightly with your fingers to join them. Brush again with the beaten egg. Prick the exposed centre with a fork a few times, then bake in the oven for 20-25 mins or until golden and cooked through.
Meanwhile, melt the butter in a large frying pan over a medium- high heat and cook the mushrooms for 5 mins until soft and golden. Stir in the garlic and cook for 1 min more. Pour in the cream and add most of the tarragon; season well, then stir gently to coat the mushrooms.
Spoon the hot mushroom mixture into the pastry cases; scatter over the remaining tarragon to serve.

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