2 cups (200 g) 7 1/2 oz flour (All purpose)
3/4 cup 170 g (6 oz) butter
25 g (1 oz) vegetable fat
2/3 cup (150 ml) 1/4 pt cold water
squeeze of lemon juice
1/2 level teaspoon salt
3/4 cup 170 g (6 oz) butter
25 g (1 oz) vegetable fat
2/3 cup (150 ml) 1/4 pt cold water
squeeze of lemon juice
1/2 level teaspoon salt
for the filling
200 g (8 oz) cooked game or poultry (minced)
3 oz (75 g) button mushrooms
2 oz (50 g) cooked, chopped tongue or ham
1 1/4 cup (1/2 pint) 300 ml of creamy, thick, white sauce, seasoned with salt and pepper
3 oz (75 g) button mushrooms
2 oz (50 g) cooked, chopped tongue or ham
1 1/4 cup (1/2 pint) 300 ml of creamy, thick, white sauce, seasoned with salt and pepper
method
for the vol-au-vent cases
1. Roll out the pastry to a depth of 2 cm (3/4 in) thick.2. Cut six circles about 8 cm (3 in) across.
3. Mark a smaller circle in the centre of each without cutting entirely through the pastry.
4. Place on a dampened baking tray, brush with beaten egg and bake towards the top of the oven at 230°C, 450°F, mark 8 for 15-20 minutes, until they are risen and beginning to brown.
5. Reduce the heat to 200°C, 400°F, mark 6 for a further 10 minutes.
6. Remove from the oven and while still warm lift off the lids and scoop any soft, uncooked pastry out of the centre.
7. Replace in a low oven to dry out and keep warm before using.
for the filling
1. Slice the mushrooms and fry them in a little butter until they are just lightly coloured.2. Mix the meat, tongue or ham with the mushrooms and stir into the sauce.
3. Fill the pastry cases with this mixture, replace the lids and warm.
serving amount
makes 6
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