Creamy Truffle Mushroom Vol au Vents
with Hard Italian Cheese and Chives
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Garlic Clove
180 grams
Sliced Mushrooms
15 grams
Wild Mushroom Paste
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 bunch(es)
Chives
1 sachet(s)
Truffle Zest
Not included in your delivery
50 milliliter(s)
Water
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Remove the puff pastry from your fridge and allow to come up to room temperature.
b) Preheat your oven to 220°C/200°C fan/gas mark 7.
c) Peel and grate the garlic (or use a garlic press).
a) Cut the pastry into 6 equal squares. Place 2 squares side-by-side on another lined baking tray and poke holes in them using a fork.
b) Leaving a 2cm border, cut the centre from the remaining 4 squares. These are your border pieces. TIP: Save the centre pieces for another recipe.
a) Brush a little water onto each border piece, then stack 2 border pieces on top of each pastry square on the lined baking tray, wet-side down, ensuring the edges and corners of each piece line up. These are your vol-au-vents!
b) Place the vol-au-vents onto the middle shelf of your oven until puffed and golden, 20-25 mins. Turn halfway through cooking.
a) In a medium saucepan, combine the water, olive oil (see pantry for amount) sliced mushrooms, garlic and the wild mushroom paste.
b) Bring to the boil, then allow to boil until all the water has evaporated, x-x mins.
a) Meanwhile, finely chop the chives (use scissors if easier).
b) Once the water has evaporated, add the creme fraiche, hard Italian cheese and three quarters of the chives.
c) Simmer to thicken, 3-4 mins, then stir through the truffle zest (add less if you prefer).
a) Once the vol-au-vents are baked, push down the centre with the back of a spoon, then allow them to cool slightly, 5 mins.
b) Place on your serving plate, then divide the mushroom mixture between the vol-au-vents.
c) Sprinkle over the remaining chives to finish.
Enjoy!
