Mushroom Vol-au-vents Recipe

Makes approximately 25 vol-au-vents
35 minutes


  • 1 sheet of puff pastry
  • 1 egg, beaten with a pinch of salt
  • 300g of mushrooms
  • 30g of butter
  • nutmeg
  • 1 tbsp of tarragon, or parsley, finely chopped
  • salt
  • pepper


Preheat the oven to 180°C/gas mark 4
Use a fluted 5cm cutter to cut out as many cases as will fit on the sheet. Then use a 3cm cutter to score smaller circles in the centre (don't cut these all the way through though)
Glaze with egg wash then bake in the oven for 20-25 minutes or until the cases are golden and cooked all the way through
In the meantime, make the filling. Finely chop the mushrooms and fry in the butter with salt, pepper and a grating of fresh nutmeg. Once cooked, stir through the chopped herbs, reserving a little to garnish
To finish the vol-au-vent cases, use a small knife to cut out the scored inside circle
Spoon the warm mushroom mix into each pastry case and sprinkle with more chopped herbs to garnish. Serve warm