Ham & mushroom vol au vent with mushroom sauce
Serves 4 | Prep Time: 10mins | Cook Time: 35mins
INGREDIENTS
1 roll of Carême butter puff pastry, thawed
1 free range egg, lightly beaten
1 ½ teaspoons olive oil
1 teaspoon unsalted butter
250g button mushrooms, quartered
1 small onion, finely chopped
1 x 1cm thick slice leg ham, diced
2 teaspoons chopped flat leaf parsley
2 pouches of mushroom sauce By Manu
Mix leaves and dressing to serve
METHOD
First preheat oven to 180C.
Using a round 6.5cm cutter, cut out 8 rounds from the pastry sheet. Brush the tops only with beaten egg and place one disk over another so you end up with 4 double layered rounds, then use a round 4/5cm cutter to score an inner circle on each, pressing three quarters of the way though the pastry: take care not to press all the way through. Place the pastry rounds on a baking tray lined with baking paper and place in the oven and bake the pastry shells for 20 minutes or until dry and lightly golden. When cook set aside cool a little.
Using a small sharp knife, cut around the inner circles and remove the second layer of pastry (leave the pastry bases intact), reserving it for later use. Return the pastry to the oven to bake for another 3 minutes or until the pastry centres are crisp. Remove the pastry shells from the tray and set aside.
Heat the olive oil in a heavy based frying pan over a medium heat, then add the butter. When the butter starts to foam, add the mushrooms and onion and cook for 5 minutes or until golden brown. Add the ham and cook for another 2 minutes or until the ham is lightly browned, pour in the pouches of mushroom sauce By Manu, bring to boil and set aside.
Spoon the Ham & mushroom mixture into each pastry shell. Scatter with parsley, then top each pastry shell with a pastry hat (the reserved inner sections) and serve with a side of dressed mix leaves.
