makes
6
prep
40 minutes
cook
30 minutes
difficulty
Mid
makes
6
serves
preparation
40
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 2 x 375 g blocks frozen puff pastry, thawed
- 1 egg, lightly beaten
- 40 g butter, chopped
- 1 eschalot, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp thyme leaves
- 150 g Swiss brown mushrooms, sliced
- 100 g king brown mushrooms, thinly sliced
- 40 g dried porcini mushrooms (see Note), rehydrated
- 2 tbsp dry white wine
- 60 g (¼ cup) crème fraîche
- chervil leaves, to serve
Thawing time 2 hours
Cooling time 30 minutes
Drink match 2011 Simmonnet-Febvre Chablis Premier Cru Vaillons, Burgundy, France ($35)
Instructions
Preheat oven to 200°C. Roll out pastry to 5 mm thick. Using a 10 cm round pastry cutter, cut out 12 rounds. Using a 6 cm round pastry cutter, cut a smaller circle out of the centre of 6 rounds and discard. Brush the 6 whole 10 cm rounds with egg wash and place the 6 rings on top. Place pastry rounds on an oven tray lined with baking tray and bake for 20 minutes or until golden and crisp. Using your fingertips, push down centres slightly and set aside to cool.
Melt butter in a frying pan over medium heat, add eschalot, garlic, thyme and mushrooms, and cook, stirring, for 6 minutes or until liquid has evaporated and mushrooms are golden. Add wine and cook for a further 2 minutes or until wine has almost evaporated. Remove from heat and season with salt and pepper. Stir through crème fraîche.
Divide mushroom mixture between vol-au-vent shells and scatter with chervil leaves to serve.
Note
• Dried porcini mushrooms are available from select greengrocers and specialist food shops.
Photography Ben Dearnley. Food preparation Kirsten Jenkins. Styling Vanessa Austin. Drink suggestion Dan Coward.
As seen in Feast magazine, April 2014, Issue 30.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.