Description
These Mushroom and Thyme Vol-au-Vents are elegant, flaky puff pastry cases filled with a creamy garlic mushroom mixture. Perfect for parties, festive gatherings, or cozy nights in, they’re buttery, aromatic, and irresistibly moreish.
Ingredients
1 sheet frozen Careme puff pastry, just thawed
2 tsp Olive oil
30 g Butter
1 Eschalot, finely chopped
1 tsp Fresh thyme leaves, chopped (plus extra sprigs to serve)
200 g Mushrooms, chopped
1 Garlic clove, crushed
2 tbsp Thickened cream
Instructions
- Preheat oven: Set oven to 220°C (200°C fan).
- Prepare pastry shells: Cut twenty 5 cm rounds from the puff pastry sheet. From half of them, cut smaller 3.5 cm circles from the centers to create rings. Brush full circles lightly with water and top with a ring to form vol-au-vent shells.
- Bake cases: Place stacked rounds in a 12-hole muffin pan to help them rise evenly. Bake for 15 minutes, pressing the centers down gently every 5 minutes. Cool in pan.
- Cook filling: Heat butter and olive oil in a frying pan over medium heat. Add eschalot and thyme; cook 3 minutes. Stir in mushrooms; cook 5 minutes until golden. Add garlic; cook 1 minute. Stir in cream and simmer 1–2 minutes until slightly thickened. Season to taste.
- Assemble: Spoon mushroom mixture into cooled pastry shells and top with thyme sprigs. Serve warm.
Notes
Add a tablespoon of parmesan or gruyère for a cheesy version.
Substitute thyme with parsley or chives for a different flavor.
Stir in cooked chicken, bacon, or ham for added protein.
Use vegan puff pastry and coconut cream for a dairy-free option.
Make bite-sized versions for cocktail parties or canapés.
Nutrition
- Serving Size: 1 vol-au-vent
- Calories: 135
- Sugar: 1 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
