Creamy mushroom vol-au-vents


  • 350 g Puff Pastry
  • 1 Egg
  • 250 g Mushrooms
  • 2 cloves Garlic
  • 1 Dried Chilli
  • Olive Oil
  • 1/2 Lemon
  • 2 tbsp Cream


  • Preheat the oven to 190ºC/gas 5 and line a baking tray with greaseproof paper.
  • Roll out the pastry on a lightly floured surface to about 5mm thick. Using a small cutter or wine glass, about 6cm across, cut out 12 rounds (you may need to re-roll the pastry).
  • Place the circles on the baking tray and prick their centres several times with a fork. Beat the egg, then eggwash the circles. Bake on the top shelf of the oven for about 12 minutes until puffed up, crisp and golden.
  • Roughly chop or tear the mushrooms, peel and finely slice the garlic, and crumble the chilli (if using). Pick and roughly chop the parsley.
  • Heat a lug of oil in a large pan and cook the mushrooms, garlic and chilli (if using), until golden.
  • Off the heat, squeeze in the lemon juice, then add the cream. Season well and fold through the parsley. If the mushrooms are too dry, add a splash of water to loosen the sauce.
  • For the vol-au-vents, cut a very thin layer off the top of each circle and use your knife to carefully hollow out a hole in each one.
  • Fill with the creamy mushrooms and serve – you can pop the pastry lids back on, if you wish.