Vegetarian Recipes - Mushroom Vol-au-vent Recipe

Ingredients

• 500g/1lb 2oz puff pastry

• 1 egg (beaten, for glazing)

 For the filling:

• 30g/1oz butter

• 700g/1 1/2lb mixed mushrooms

• 100ml/3 1/2fl oz tablespoons white wine

• 4 tablespoons double cream

• 2 tablespoons chopped fresh chervil

• Salt and pepper

Serves 4

---

Method:

1. Preheat the oven to 220°C/425°F/Gas mark 7.

2. Roll out the pastry to a 20cm/8in square on a lightly floured surface. Using a sharp knife, mark a square 2cm/l in 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.

3. Bake in the oven for 35 minutes. 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.

4. Make the filling by melting the butter in a flying pan and stir-flying the mushrooms 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 to taste with salt and pepper.

5. Pile the filling into the pastry case. Top with the pastry square and serve.