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Ingredients

Serves:
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puff pastry non-yeasted 350 g
egg-yolk 1 pc
all-purpose flour 50 g
champignon 200 g
shallot 150 g
sour cream 15% 100 g
olive oil 30 g
garlic 2 cloves
ground nutmeg
ground black pepper
salt

Nutritional information

cal
226,74
prot
5,21
fat
13,15
carbs
22,04
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Vol-au-vents with champignons

Vol-au-vents with champignons
Cuisine:

    Ingredients

    Have you ever cooked vol-au-vents? If not, we strongly recommend doing it.  These small puff-pastry “baskets” are perfect for receptions or as a small appetizer. They are not just easy-to-make, they are really multi-purpose, as you may use any filling to your taste. This recipe uses fragrant mushrooms. The recipe was taken from Jamie Oliver’s book “All for a feast, appetizers to cocktails”.


    Nastasya Suslina

    Recipe author

    She was born in photograph's family, so her future profession was chosen since childhood. Nastasya had been working as journalist and photograph in slick magazines and mass media for about 16 years. She is tireless foodie, captured gardener and keen traveller. Nastasya leads three different project about these aspects. She likes simple, but interesting recipes; fit a square peg into a round hole and is fond of cooking during travelling.

    Steps

    1
    Done

    Step 1

    Prepare the ingredients. If you use frozen pastry, remove it from freezer in advance and put it onto the working surface dusted with flour. Peel the onions and garlic. Clean the mushrooms with a napkin or peel them. It’s better to avoid washing them, as they may absorb too much water.

    2
    Done

    Step 2

    Divide the pastry in 2 parts, dust with flour to prevent sticking. Roll each part 7 mm thick. Use a glass to cut 6 cm circles, 9 from each pastry sheet. As a result, you’ll have 18 circles total.

    3
    Done

    Step 3

    Set aside 9 circles. Use a small glass to cut out the centres from 9 circles. You need to have 3,5 cm holes.

    4
    Done

    Step 4

    Separate the egg and use the yolk to brush the edges of the whole circles.

    5
    Done

    Step 5

    Put the circles with holes onto the whole circles. The pastry will stick together during baking.

    6
    Done

    Step 6

    Dice the onions and slice the mushrooms 1 cm thick.

    7
    Done

    Step 7

    Quick fry the onions with some olive oil, add the mushrooms and fry over high heat, 3-4 mins.

    8
    Done

    Step 8

    Add the sour cream and salt and continue cooking over high heat for 2-3 mins, constantly stirring till the mixture thickens. Finally, add minced garlic, and season with pepper and nutmeg.

    9
    Done

    Step 9

    Preheat the oven to 180°C. Transfer the vol-au-vents onto the baking sheet layered with parchment and fill them with the mushroom mixture.

    10
    Done

    Step 10

    Bake in the middle of the oven till golden, about 10 mins. Vol-au-vents with champignons are done.

    11
    Done

    Step 11

    Enjoy your meal!

    Tips:

    1. You’ll have about 1/3 of the pastry after you’ve cut the vol-au-vents. Use them to make some pastries.
    2. If the edges of the vol-au-vents rise unevenly, carefully make a small cut in the higher side.
    3. If you use puff pastry (which rises better than Danish pastry), brush the surface with some yolk.

    Vol-au-vents with champignons

    Have you ever cooked vol-au-vents? If not, we strongly recommend doing it.  These small puff-pastry “baskets” are perfect for receptions or as a small appetizer. They are not just easy-to-make, they are really multi-purpose, as you may use any filling to your taste. This recipe uses fragrant mushrooms. The recipe was taken from Jamie Oliver’s book “All for a feast, appetizers to cocktails”.

    • Автор рецепта:
    • После приготовления вы получите 9 pcs
    • Время приготовления: 40 mins

    Ингредиенты

    • 350 g puff pastry non-yeasted
    • 1 pc egg-yolk
    • 50 g all-purpose flour
    • 200 g champignon
    • 150 g shallot
    • 100 g sour cream 15%
    • 30 g olive oil
    • 2 cloves garlic
    • ground nutmeg
    • ground black pepper
    • salt

    Способ приготовления

    • Prepare the ingredients. If you use frozen pastry, remove it from freezer in advance and put it onto the working surface dusted with flour. Peel the onions and garlic. Clean the mushrooms with a napkin or peel them. It’s better to avoid washing them, as they may absorb too much water.

    • Divide the pastry in 2 parts, dust with flour to prevent sticking. Roll each part 7 mm thick. Use a glass to cut 6 cm circles, 9 from each pastry sheet. As a result, you’ll have 18 circles total.

    • Set aside 9 circles. Use a small glass to cut out the centres from 9 circles. You need to have 3,5 cm holes.

    • Separate the egg and use the yolk to brush the edges of the whole circles.

    • Put the circles with holes onto the whole circles. The pastry will stick together during baking.

    • Dice the onions and slice the mushrooms 1 cm thick.

    • Quick fry the onions with some olive oil, add the mushrooms and fry over high heat, 3-4 mins.

    • Add the sour cream and salt and continue cooking over high heat for 2-3 mins, constantly stirring till the mixture thickens. Finally, add minced garlic, and season with pepper and nutmeg.

    • Preheat the oven to 180°C. Transfer the vol-au-vents onto the baking sheet layered with parchment and fill them with the mushroom mixture.

    • Bake in the middle of the oven till golden, about 10 mins. Vol-au-vents with champignons are done.

    • Enjoy your meal!

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