Vol-au-vents are small puff pastry bites shaped like little cups. They make a great appetizer for holidays or a buffet spread. You can fill them with mushroom or meat ragù, liver pâté, sweetened cream cheese, fruit, and so much more. I used store-bought puff pastry and a filling of sautéed mushrooms. This recipe made 14 vol-au-vents for me.
Ingredients:
- 250 g unleavened puff pastry
- egg for brushing
- Filling:
- 150 g cremini mushrooms
- 50 g onion
- 5 tbsp sour cream
- 1/2 tsp flour
- 1 clove garlic
- salt
- pepper
- vegetable oil for frying
How to cook vol-au-vents with mushrooms
Roll out the dough to about 3–4 mm thick. Cut out rounds approximately 5 cm in diameter (I used an upside-down glass — if you have them, you can use pastry cutters).
Turn the remaining rounds into rings. To do this, cut out small circles with a 3 cm cutter from the center of each one (I used a plastic bottle cap).
Place the rings on top of the whole rounds and press down gently. Bake in an oven preheated to 200°C for about 20 minutes. By the way, you can bake the scraps alongside the vol-au-vents — just dust them with powdered sugar and enjoy.
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