Mushroom Vols au Vent Recipe
Mushroom Vols au Vent Recipe with Puff Pastry, Butter, Mushrooms, Flour & Milk.
INGREDIENTS
6 oz Puff Pastry, made with 6 oz (175g) Flour, 6 oz (175g) Butter
or
11 oz (300g) Bought Puff Pastry
1 Egg blended with 1 tablespoon Water
Filling:
1 1/2 oz (40g) Butter
6 oz (175g) Mushrooms, sliced
1 oz (25g) Plain Flour
1/2 pint (300ml) Milk
Salt & Pepper
METHOD
Roll the Pastry out 1/4 inch thick, on a well floured board. Cut six 3 inch circles with a pastry cutter. Make a smaller cut 1/4 inch inside each case but do not cut completely through the pastry. Place on an ungreased baking tray an chill in the fridge for 30 minutes.
Brush the tops of the cases with Egg glaze and bake at 400F / 200C / mark 6 for 20 minutes, or until well risen and golden brown. Remove from the baking sheet and cool on a wire rack. Carefully remove the 'lids' with a sharp knife and scoop out any uncooked mixture.
Melt the Butter for the filling in a pan. Add the Mushrooms, cover and cook for 2 minutes. Blend in the Flour and cook for 1 minute. Blend in the Milk and bring to the boil then simmer for 2 minutes. Season well with Salt & Pepper.
Fill the prepared cases with the mixture and replace the lids. Re-heat at 400F / 200C / mark 6 for 10 to 15 minutes. Serves 6.
Based on the Mushroom Vols au Vent recipe in:
Popular French Cookery
by Marry Berry (Octopus Books 1972).