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Mushroom and ham vol-au-vents
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Prep Time:
80 minutes
Cook Time:
50 minutes
Total Time:
130 minutes
Create homemade vol-au-vent cases filled with creamy mushroom and ham mixture.
Ingredients:
  • 6 sheets frozen puff pastry, just thawed
  • 1 egg, lightly whisked
  • 80g butter
  • 350g mixed mushrooms, thinly sliced
  • 30.00 ml plain flour
  • 60ml (1/4 cup) white wine
  • 185ml (3/4 cup) chicken style liquid stock
  • 40.40 gm pouring cream
  • 100g sliced ham, finely chopped
  • 55g (1/2 cup) coarsely grated gruyère
  • Fried chopped ham, to serve
  • Chopped fresh chives, to serve
Instructions:
  • Prepare 2 baking trays by lining them with baking paper. Layer 3 sheets of pastry on a clean work surface, brushing each one with egg. Using a 6.5cm cutter, cut out 9 discs. Lightly press a 4.5cm cutter into each disc, cutting three-quarters of the way through. Carefully transfer the discs to the trays. Repeat the process with the remaining pastry to make 9 more discs. Chill in the freezer for 20 minutes.
  • Preheat your oven to 200C/180C fan forced. Bake the pastry discs for 20-25 minutes until they turn a light golden and are dry to the touch. Carefully remove the inner circles of pastry with a small sharp knife and then discard them. Bake the remaining cases for an additional 5-10 minutes until the centers are crisp.
  • 1. In a saucepan, heat half of the butter over medium heat until foaming. Cook the mushrooms in batches, stirring often, for 8 minutes or until golden brown. Transfer to a bowl. Melt the remaining butter in the same pan. 2. Add the flour to the melted butter and stir for 1 minute until bubbling. Gradually pour in the wine and stock, whisking constantly until the sauce starts to thicken. Stir in the cream and simmer for 2-3 minutes until thickened. Season with salt and pepper. 3. Stir in the ham and gruyère cheese until melted. Spoon the mixture into vol-au-vent cases and top with fried ham and chives before serving.

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