Mushroom vol-au-vent







Cook Time

60-65 Min


  • 500g/1lb 2oz ready-prepared puff pastry
  • 1 egg, beaten, for glazing

For the filling

  • 30g/1oz butter
  • 700g/1 1⁄2lb mixed mushrooms
  • 100ml/3 1⁄2fl oz white wine
  • 4 tablespoons double cream
  • 2 tablespoons chopped fresh chervil
  • salt and freshly ground black pepper
  • Preheat the oven to 220°C/425°F/Gas mark 7.
  • Roll out the pastry to a 20cm/8in square on a lightly floured work surface. Using a sharp knife, mark a square 2cm/1in from the pastry edge, cutting halfway through the pastry. Score the top in a diagonal pattern. Knock up the edges with a kitchen knife and put on a baking tray. Brush the top with beaten egg.
  • Bake in the oven for 35 minutes or until puffed and golden.
  • Cut out the central square. Discard the soft pastry inside the case, leaving the base intact. Return to the oven, with the central square, for 10 minutes.
  • Make the filling by melting the butter in a frying pan and sautéeing the mushrooms, stirring, over a high heat for 3 minutes. Add the wine and cook, stirring occasionally, for 10 minutes, until the mushrooms have softened. Stir in the cream and chervil, and season with salt and pepper.
  • Pile the filling into the pastry case. Top with the pastry square, and serve immediately
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