Neven Maguire's creamy garlic mushrooms & ham vol au vent with tomato salad

Method

To Make the Pastry Cases

1. Preheat the oven to 180°C/350°F/Gas Mark 4
2. Unroll the pastry onto a clean work surface
3. Cut the pastry into 4 quarters and cut again into triangles
4. Line a large baking tray with parchment paper
5. Place the prepared pastry on top and brush with egg wash
6. Sprinkle over the sesame seeds
7. Bake for 10-12 minutes in the oven until the pastry has risen and is golden brown
8. Remove from the oven and set aside to cool

To Make the Mushroom Filling

1. Heat the rapeseed in a pot on a medium heat
2. Add the onion and garlic for about 2-3 minutes, until softened but not coloured
3. Add the mushrooms and mix well
4. Leave to cook for about 4-6 minutes, stirring occasionally, until the mushrooms have cooked through
5. Add the milk and cream and bring to the boil
6. Add the cornflour mix to the sauce to thicken it
7. Bring it back to the boil
8. Add the shredded hams
9. Reduce the heat and simmer for about 5 minutes, stirring occasionally
10. Season to taste
11. Add in the chopped chives & parsley

To Make the Tomato Salad

1. Place the cherry tomatoes in a bowl
2. Add in the lemon zest, rapeseed oil, balsamic vinegar, basil & pinch of salt
3. Stir to combine & allow to infuse (1-2 hours if possible or over-night is ideal)

To Serve

1. Carefully cut each of the prepared pastry triangles horizontally, o that you have a base and a top
2. Place the base in the centre of a plate
3. Gentle spoon the mushroom filling on top
4. Cover with the remaining half of the pastry
5. Place the tomato salad to the side followed by mixed salad leaves