Creamy Mushroom Vol-au-Vents (Puff Pastry Cases)

Vol-au-vents

• 320 g Puff pastry, all-butter preferred
• 30 g Unsalted butter

Creamy mushroom filling

• 2 medium Shallot
• 2 cloves Garlic
• 350 g Button mushrooms
• 100 ml Dry White Wine
• 180 ml Double cream
• 2 tsp Dijon mustard
• 10 g Fresh parsley
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper

1. Heat the oven to 200°C (390°F) and line a baking tray with parchment paper. Put the puff pastry in the fridge while you prep the filling so it stays cold and bakes up well.
2. Finely chop the shallots, crush the garlic, and slice the mushrooms. Finely chop the parsley and set it aside for finishing.
3. On a lightly floured surface, roll the puff pastry to about 3 mm thick. Cut 8 rounds (about 7 to 8 cm), then cut a smaller round from the centre of 4 of them to make rings; keep the centres to bake alongside as lids or cooks’ treats. Brush a little melted butter on the solid bases, then set the rings on top and brush the tops with more butter.
4. Bake for 15 to 18 minutes until well risen, crisp and deep golden. If the centres puff up too much, gently press them down with the back of a spoon while still hot to create a cavity.
5. While the pastry bakes, melt the remaining butter in a large frying pan over a medium heat. Add the shallots with a pinch of the salt and cook for 2 to 3 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
6. Add the mushrooms and cook over a medium-high heat for 6 to 8 minutes, stirring occasionally, until their liquid has evaporated and they are lightly browned. Season with the remaining salt and the black pepper.
7. Pour in the white wine and simmer for 2 to 3 minutes until reduced by about half. Stir in the double cream and simmer gently for 3 to 5 minutes until the sauce lightly coats the mushrooms; do not let it boil hard.
8. Take the pan off the heat and stir in the Dijon mustard and most of the parsley, reserving a little to finish. Taste and adjust seasoning if needed.
9. Spoon the creamy mushrooms into the warm vol-au-vent cases and sprinkle with the reserved parsley. Serve straight away while the pastry is crisp.

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