Makes: 6

  • 6 large frozen vol-au-vent cases
  • 1 egg, beaten
  • 1 tbsp butter
  • 400g mushrooms, sliced
  • 1 clove garlic
  • ½ tsp Dijon mustard
  • Squeeze of lemon juice
  • 4 tbsp crème fraîche 
  • 1 tsp fresh thyme leaves
  • Black pepper and salt 


  1. Preheat the oven to 200 degrees Celsius. Arrange the frozen vol-au-vent cases on a lined tray. Brush with the beaten egg. Bake for 10-12 minutes until puffed up and golden. Set aside.
  2. Melt the butter in a heavy-based frying pan. Sauté the mushrooms until golden, add the garlic and stir until the raw flavour is gone – about one minute.
  3. Remove from the heat and season well with black pepper and a little salt. Add a generous squeeze of lemon juice, the mustard, thyme and crème fraîche. Stir gently to combine.
  4. Remove the lid from each pastry case and spoon in the hot mushroom mixture. Sprinkle with a little fresh thyme and serve right away.