Rivka’s Vol-au-Vents

Rivka’s Vol-au-Vents

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 6

    • About This Recipe

    “This is my friend Rivka Woolf’s recipe, in response to a request.”

    Ingredients

  • 1packageprepared frozen puff pastry, defrosted
  • 1onion, finely chopped
  • 2lbsmushrooms, finely chopped
  • 1mushroom, cube and hot water to make a thin paste
  • cornflour, dissolved in a little cold water to make a paste
  • 1egg, beaten for brushing on to the pastry

    • Directions

  • Fry the onion in oil until golden, add the mushrooms and cook until soft.
  • Add the mushroom cube dissolved in water.
  • Cook a further few minutes, and add the cornflour paste to thicken, if needed.
  • (Rivka’s comment– I like the consistency to be fairly thick and creamy, but if you prefer it thinner just add a little water.) To make the cases: Roll our the pastry and cut into circles with a cookie cutter– you will need to make double the amount of circles than cases needed.
  • Cut half the circles with a smaller circle cutter to make an O shape in the center.
  • Brush a beaten egg on to the surface of the solid circles, then lay the O shaped circles on tipe and brush again with the egg.
  • Bake on greaseproof paper or on oiled baking sheets at 350 degrees F till well risen and golden, about 1/2 an hour.
  • Cool and fill with the warm filling and serve.

    • Reviews

  • “Followed recipe exactly with perfect results, I used ready made vol-au-vont cases and cooked them from frozen. The filling was simple and very tasty. Next time I will add a clove of garlic to the pan while cooking the onions (personal taste) but a lovely dish regardless. Thank you Mirj”

  • “There was no doubt in our minds, that these were 5 star Vol-au-Vents – the mushroom sauce was delicious and with the pre-prepared pastry, it was a doddle to make for a light supper! I was VERY naughty – I added a couple pieces of HAM in two of them – it was a nice addition for those who eat ham…….!! Other than that, I changed nothing at all – which is unusual for me, the Queen of Tweaking! We ate them as a meal, rather then as an appetiser – they were lovely served with just two types of vegetables – cheesy broccoli and carrots, NO need for potatoes at all. Next time, I might add a bit of finely diced onion and garlic – that would be my only addition as I loved the intense mushroomy flavour of these. Thanks Mirj for yet ANOTHER winner! FT:-)”

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