Wild mushroom, spinach and goat's cheese vol-au-vents with poached duck egg and pimento cream

Ingredients

Store Cupboard

  • 4 puff pastry, cut into 9cm circles
  • 4 duck eggs
  • salt to season
  • salt to season

Oils & Vinegars

  • olive oil

Cheese

  • 80g of vulscombe goat's cheese

Salad & Fresh Herbs

  • 160g of baby spinach leaves, picked and washed
  • 1 tbsp of chives, chopped
  • 1 bunch of rocket

Fruit & Vegetables

  • 80g of wild mushrooms, finely sliced
  • 4 red peppers, finely diced
  • 1 banana shallot, finely diced
  • 1 garlic clove, minced

Dairy

  • 100ml of cream