Rivka's Vol-au-Vents

READY IN: 45mins
Recipe by Mirj

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

Top Review by Tulip-Fairy

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

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

Directions

  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.

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