Mushroom Vol au Vents

A great snack or starter.


  • 300 g puff pastry
  • 1 free range egg (beaten)
  • 40 g butter
  • 175 g button mushrooms (sliced)
  • 25 g plain flour
  • 300 ml milk
  • salt and pepper


  1. Pre-heat oven to 200°C (400°F/Gas 6). Defrost the pastry as per packet.
  2. Roll out the pastry to ¼ inch thick.
  3. Cut out six circles using a 3 in(9cm) pastry cutter. Place on and oiled baking tray.
  4. Cut out a smaller circle, ½ inch smaller than the outer one, inside the pastry.
  5. Do not cut completely through with the second circle.
  6. Place in the fridge to chill for 30 minutes.
  7. Brush the outer pastry with beaten egg and bake in a pre heated oven for 20 minutes. Place on a cooling tray.
  8. Remove the lid with a knife and scoop out any soft unwanted pastry from the centres of the pastries.
  9. Melt the butter in a pan.
  10. Add the mushrooms and fry for 2 minutes.
  11. Shake in the flour and cook for 1 minute.
  12. Blend in the milk and bring to a boil and simmer for 2 minutes and season with salt and pepper.
  13. Fill the cases, replace the lids and reheat for 10/15 minutes.


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