Jamie Magazine
By Ginny Rolfe
Creamy mushroom vol-au-vents
40 mins
Not Too Tricky
serves 12
About the recipe
These are freestyle vol-au-vents, so don’t worry about scoring the edges first. Keep leftover pastry from the packet to use another time.
Recipe From
Ingredients
350g all butter puff pastry
plain flour, for dusting
1 free-range egg
250g mixed mushrooms
2 cloves of garlic
optional: 1 dried red chilli
a few sprigs of fresh flat-leaf parsley
olive oil
½ a lemon
2 tablespoons crème fraîche
Method
- Preheat the oven to 190ºC/gas 5 and line a baking tray with greaseproof paper.
- Roll out the pastry on a lightly floured surface to about 5mm thick. Using a small cutter or wine glass, about 6cm across, cut out 12 rounds (you may need to re-roll the pastry).
- Place the circles on the baking tray and prick their centres several times with a fork. Beat the egg, then eggwash the circles. Bake on the top shelf of the oven for about 12 minutes until puffed up, crisp and golden.
- Roughly chop or tear the mushrooms, peel and finely slice the garlic, and crumble the chilli (if using). Pick and roughly chop the parsley.
- Heat a lug of oil in a large pan and cook the mushrooms, garlic and chilli (if using), until golden.
- Off the heat, squeeze in the lemon juice, then add the crème fraîche. Season well and fold through the parsley. If the mushrooms are too dry, add a splash of water to loosen the sauce.
- For the vol-au-vents, cut a very thin layer off the top of each circle and use your knife to carefully hollow out a hole in each one.
- Fill with the creamy mushrooms and serve – you can pop the pastry lids back on, if you wish.
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