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    You are in: Home / Recipes / Rivka's Vol-au-Vents Recipe
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    Rivka's Vol-au-Vents

    Rivka's Vol-au-Vents. Photo by French Tart

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Mirj's Note:

    This is my friend Rivka Woolf's recipe, in response to a request.

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    Units: US | Metric

    • 1 package prepared frozen puff pastry, defrosted
    • 1 onion, finely chopped
    • 2 lbs mushrooms, finely chopped
    • 1 mushroom, cube and hot water to make a thin paste
    • cornflour, dissolved in a little cold water to make a paste
    • 1 egg, beaten for brushing on to the pastry


    1. 1
      Fry the onion in oil until golden, add the mushrooms and cook until soft.
    2. 2
      Add the mushroom cube dissolved in water.
    3. 3
      Cook a further few minutes, and add the cornflour paste to thicken, if needed.
    4. 4
      (Rivka's comment-- I like the consistency to be fairly thick and creamy, but if you prefer it thinner just add a little water.) To make the cases: Roll our the pastry and cut into circles with a cookie cutter-- you will need to make double the amount of circles than cases needed.
    5. 5
      Cut half the circles with a smaller circle cutter to make an O shape in the center.
    6. 6
      Brush a beaten egg on to the surface of the solid circles, then lay the O shaped circles on tipe and brush again with the egg.
    7. 7
      Bake on greaseproof paper or on oiled baking sheets at 350 degrees F till well risen and golden, about 1/2 an hour.
    8. 8
      Cool and fill with the warm filling and serve.

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    Ratings & Reviews:

    • on March 19, 2007


      Followed recipe exactly with perfect results, I used ready made vol-au-vont cases and cooked them from frozen. The filling was simple and very tasty. Next time I will add a clove of garlic to the pan while cooking the onions (personal taste) but a lovely dish regardless. Thank you Mirj

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    • on March 02, 2007


      There was no doubt in our minds, that these were 5 star Vol-au-Vents - the mushroom sauce was delicious and with the pre-prepared pastry, it was a doddle to make for a light supper! I was VERY naughty - I added a couple pieces of HAM in two of them - it was a nice addition for those who eat ham.......!! Other than that, I changed nothing at all - which is unusual for me, the Queen of Tweaking! We ate them as a meal, rather then as an appetiser - they were lovely served with just two types of vegetables - cheesy broccoli and carrots, NO need for potatoes at all. Next time, I might add a bit of finely diced onion and garlic - that would be my only addition as I loved the intense mushroomy flavour of these. Thanks Mirj for yet ANOTHER winner! FT:-)

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    Nutritional Facts for Rivka's Vol-au-Vents

    Serving Size: 1 (263 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 504.4
    Calories from Fat 292
    Total Fat 32.5 g
    Saturated Fat 8.2 g
    Cholesterol 31.0 mg
    Sodium 224.2 mg
    Total Carbohydrate 43.7 g
    Dietary Fiber 3.0 g
    Sugars 4.4 g
    Protein 12.0 g

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