Wild mushroom & Parmesan vol-au-vent filling
For a great party canapé, fill puff pastry cases with creamy wild porcini and chestnut mushrooms
Party vol-au-vents
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 30 cases
Skip to ingredients
- 500g pack puff pastry
- plain flourfor dusting
- 1 egg yolkmixed with 1 tbsp milk, to glaze
- fillingsof your choice, to serve (see 'goes well with')
Nutrition: per case
- kcal64
- fat4g
- saturates2g
- carbs6g
- sugars0g
- fibre0g
- protein1g
- salt0.1glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges. Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.
step 2
Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings below. The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.
