Rivka's Vol-au-Vents

Total Time
Prep 15 mins
Cook 30 mins

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

Ingredients Nutrition

  • 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. Fry the onion in oil until golden, add the mushrooms and cook until soft.
  2. Add the mushroom cube dissolved in water.
  3. Cook a further few minutes, and add the cornflour paste to thicken, if needed.
  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. Cut half the circles with a smaller circle cutter to make an O shape in the center.
  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. Bake on greaseproof paper or on oiled baking sheets at 350 degrees F till well risen and golden, about 1/2 an hour.
  8. Cool and fill with the warm filling and serve.
Most Helpful

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

Tulip-Fairy March 19, 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:-)

French Tart March 02, 2007