Makes approximately 25 vol-au-vents
35 minutes

Ingredients

  • 1 sheet of puff pastry
  • 1 egg, beaten with a pinch of salt
  • 300g of mushrooms
  • 30g of butter
  • nutmeg
  • 1 tbsp of tarragon, or parsley, finely chopped
  • salt
  • pepper

Method

1
Preheat the oven to 180°C/gas mark 4
2
Use a fluted 5cm cutter to cut out as many cases as will fit on the sheet. Then use a 3cm cutter to score smaller circles in the centre (don't cut these all the way through though)
3
Glaze with egg wash then bake in the oven for 20-25 minutes or until the cases are golden and cooked all the way through
4
In the meantime, make the filling. Finely chop the mushrooms and fry in the butter with salt, pepper and a grating of fresh nutmeg. Once cooked, stir through the chopped herbs, reserving a little to garnish
5
To finish the vol-au-vent cases, use a small knife to cut out the scored inside circle
6
Spoon the warm mushroom mix into each pastry case and sprinkle with more chopped herbs to garnish. Serve warm