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Mushroom and thyme vol-au-vents
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
"Kick off your party with delicious homemade mushroom-filled vol-au-vents."
Ingredients:
  • 1 sheet frozen puff pastry, just thawed
  • 9.20 gm olive oil
  • 30g butter
  • 1 eschalot, finely chopped
  • 1 tsp chopped thyme leaves, plus extra sprigs to serve
  • 200g mushrooms, chopped
  • 40.40 gm thickened cream
Instructions:
  • Preheat the oven to a toasty 220C (or 200C for fan-forced ovens).
  • Cut out twenty 5cm rounds from the pastry, returning to the freezer if needed. Cut 3.5cm rounds from the remaining pastry circles. Lightly brush edges with water. Layer the larger rounds on top of the smaller circles and place each stack in a 12-cup muffin pan to prevent tipping. Use the pastry scraps to make cheese puffs by placing on a baking paper-lined tray, brushing with lightly beaten egg, and sprinkling with cheddar and sesame seeds.
  • Bake vol-au-vent cases for 15 minutes, gently pushing down the center with the rounded end of a wooden spoon and straightening pastry cases every 5 minutes until puffed and golden. Cool in the pan.
  • Heat butter and oil in a large frying pan over medium heat. Sauté eschalot and thyme until softened, about 3 minutes. Increase the heat to medium-high, add mushrooms, and cook until golden and fragrant, stirring occasionally, about 5 minutes. Stir in garlic and cook for an additional minute. Pour in cream, bring to a boil, and simmer until thickened, for about 1-2 minutes. Season to taste.
  • Fill pastry shells with the savory mushroom mixture and garnish with fragrant thyme sprigs before serving.

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