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Manu's ham and mushroom vol au vents
Manu's ham and mushroom vol au vents
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Prep Time:
50 minutes
Cook Time:
45 minutes
Total Time:
95 minutes
"Vol au vents: timeless deliciousness that never goes out of style!"
Ingredients:
  • 1/2 sheet frozen puff pastry, partially thawed
  • 1 egg, lightly whisked
  • 6.90 gm olive oil
  • 5.00 gm unsalted butter
  • 50g button mushrooms, trimmed, sliced
  • 1/4 small brown onion, finely chopped
  • 1 (1cm thick) slice of leg ham, chopped (see Notes for vegetarian option)
  • 2 tsp chopped fresh continental parsley
  • 140ml milk
  • 10g unsalted butter, chopped
  • 3 tsp plain flour
  • 1/2 tsp finely chopped fresh thyme leaves
  • 30.30 gm pouring cream
  • 15.00 gm white wine
Instructions:
  • Prepare a baking tray with baking paper. Cut 4 discs from the pastry sheet using a 6.5cm round cutter. Brush the discs with egg wash. Gently press a 4.5cm round cutter most of the way through each disc (but not all the way). Transfer the discs to the tray and chill in the fridge for 20 minutes.
  • 1. Preheat the oven to 180C/160C fan forced. Bake the pastry shells for 20 minutes until they are light golden and dry. Using a small sharp knife, carefully cut around the inner circles and remove the "hats". Bake the shells for an additional 3 minutes until the pastry centers are crisp. Set aside.
  • Heat oil in a small frying pan over medium heat. Cook butter until foamy. Add mushrooms and onions and cook until onions are golden, stirring often for about 5 minutes. Add ham and cook for an additional 2 minutes until lightly browned. Set aside.
  • To make the white sauce, warm the milk in a saucepan until almost boiling. In another saucepan, melt the butter over medium heat, then stir in the flour and cook for 2 minutes until golden. Slowly pour in the heated milk and thyme, whisking constantly as the sauce thickens. Add the cream and simmer for 2 minutes until silky. Season with salt and pepper, then stir in the wine.
  • Place the pastry shells and reserved inner circles back in the oven for 5 minutes or until heated through.
  • Combine the ham and mushroom mixture with the white sauce, then fill pastry cases with the mixture. Garnish with parsley and top each with a pastry 'hat'.

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