Why You’ll Love This Recipe

I love how simple yet sophisticated these vol-au-vents are. The buttery pastry rises beautifully in the oven, creating perfect little cases ready to be filled with the rich mushroom and thyme mixture. The creamy filling has a lovely balance of earthy, savory, and aromatic notes. They’re ideal as canapés for a party, a festive starter, or even a cozy snack .

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 sheet frozen Careme puff pastry, just thawed
2 tsp olive oil
30g butter
1 eschalot, finely chopped
1 tsp chopped thyme leaves, plus extra sprigs to serve
200g mushrooms, chopped
1 garlic clove, crushed
2 tbsp thickened cream

Directions

I start by preheating the oven to 220°C (200°C fan).

Using a 5cm round cutter, I cut twenty pastry circles from the sheet of puff pastry. Then, from half of those rounds, I cut smaller 3.5cm circles out of the centers to create pastry rings. I lightly brush the edges of the full pastry circles with a bit of water and place the rings on top to form the vol-au-vent shells.

I arrange these stacked rounds in a 12-hole muffin pan — this helps them rise evenly without tipping over. (If the pastry gets too soft while working, I pop it back in the freezer for a few minutes.)

With the leftover pastry scraps, I like to make quick cheese puffs: I just brush them with beaten egg, sprinkle on some grated cheddar and sesame seeds, and bake them on a separate tray.

I bake the vol-au-vent cases for 15 minutes, gently pressing down the center with the rounded end of a wooden spoon every 5 minutes to keep the cavity open. Once golden and puffed, I let them cool in the pan.

Meanwhile, I heat the butter and olive oil in a large frying pan over medium heat. I add the eschalot and thyme and cook for about 3 minutes until softened. Then I add the chopped mushrooms and cook for about 5 minutes until they’re golden and any liquid has evaporated. I stir in the garlic and cook for another minute before adding the cream. I let it bubble for 1–2 minutes until the sauce thickens slightly, then season to taste.

Finally, I spoon the creamy mushroom mixture into the cooled pastry cases and top with fresh thyme sprigs to serve.

Servings and Timing

This recipe makes 10 vol-au-vents and takes about 35 minutes total — 20 minutes to prepare and 15 minutes to bake.

Variations

• Cheesy filling: I sometimes add a tablespoon of grated parmesan or gruyère for a richer flavor.

• Herb swap: Fresh parsley or chives also work well instead of thyme.

• Vegan option: Use vegan puff pastry, dairy-free butter, and coconut cream instead of thickened cream.

• Mini version: Make smaller rounds for bite-sized appetizers — perfect for parties.

Storage/Reheating

I store any leftover filled vol-au-vents in the fridge for up to 2 days. To reheat, I place them in a preheated oven at 180°C (350°F) for 8–10 minutes until warm and crisp again. The pastry cases can also be baked ahead and stored unfilled in an airtight container for up to 2 days — I just fill them right before serving to keep them crunchy.

FAQs

Can I make the filling ahead of time?

Yes, I often prepare the mushroom mixture a day ahead and refrigerate it. I reheat it gently before filling the pastry cases.

Can I freeze the vol-au-vent cases?

Yes, I freeze the unfilled baked pastry shells. Once cooled, I store them in an airtight container and reheat from frozen when needed.

Can I use store-bought vol-au-vent shells?

Definitely — it saves time! I just warm them up and fill with the mushroom mixture.

What type of mushrooms work best?

I usually use button or Swiss brown mushrooms, but a mix of varieties adds extra depth of flavor.

Can I use milk instead of cream?

Yes, but the filling won’t be as rich. For a lighter version, I use milk thickened with a touch of cornflour.

How do I keep the pastry crisp?

I always let the pastry cool before filling and serve immediately after adding the filling.

Can I make them gluten-free?

Yes, I use gluten-free puff pastry and ensure the cream and other ingredients are gluten-free.

What can I serve these with?

They pair beautifully with a fresh green salad or as part of a larger appetizer spread.

How do I stop the pastry from collapsing?

Keeping the pastry cold before baking and pressing down the centers gently during baking helps maintain their shape.

Can I make this in one large tart instead?

Yes, I simply press the pastry into a tart tin, blind bake it, and fill it with the mushroom mixture for an easy mushroom tart.

Conclusion

These Mushroom and Thyme Vol-au-vents are one of my favorite savory pastries to make for special occasions or gatherings. The flaky, buttery pastry filled with creamy, garlicky mushrooms is pure perfection in every bite. They’re elegant enough for entertaining yet simple enough for any day I want something warm, comforting, and delicious.