200 g (8 oz) puff pastry rolled out to 2.5 cm (1 in) thick
for the mushroom filling
200 g (8 oz) button mushrooms
1 tbsp (14 g) 1/2 oz butter
2 tablespoons cream
salt
1 1/4 cup (1/2 pint) 300 ml milk
1 tbls (14 g) 1 1/2 oz cornflour
squeeze of lemon juice
pinch of paprika
1 tbsp (14 g) 1/2 oz butter
2 tablespoons cream
salt
1 1/4 cup (1/2 pint) 300 ml milk
1 tbls (14 g) 1 1/2 oz cornflour
squeeze of lemon juice
pinch of paprika
method
to make vol-au-vents
1. Cut out the pastry into circles. With a knife mark a smaller circle in the centre of each round of pastry.2. Be careful that you do not cut right through the pastry.
3. Brush with beaten egg and bake in the top of a hot oven at 230°C, 450°F, gas mark 8 for 30 - 35 minutes until risen and golden.
4. If the pastry is browning too quickly protect it with greaseproof paper.
5. Remove the lids, scoop out any soft pastry inside and allow to dry in the oven.
to make the mushroom filling
1. Simmer the mushrooms in the milk until soft, reserving just enough of the milk to blend the cornflour into a smooth paste.2. Gradually add the warm milk in which the mushrooms have been cooked to the cornflour.
3. Return all the milk to the pan.
4. Bring to the boil stirring continuously until the mixture thickens.
5. Stir in the butter and cream and season.
6. Spoon the mushroom mixture into the vol-au-vent cases and reheat gently in the oven.
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