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Pastry · Recipe No. 182

Mushroom, Celery & hazelnut Vol au vent

Mushroom, Celery & hazelnut Vol au vent made with puff pastry, button mushrooms, celery and lemon juice. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Roll out puff pastry cut out 8-10cm rings, roll out same size bases and place eggwashed rinfgs on top, make lids.

  2. Rest 20 mins.

  3. Egg wash bake in 200C oven for 15-20 mins.

  4. Cut celery and nushrooms into 1/2 cm dice.

  5. Melt butter add celery and sweat, add mushrooms and lemon juice until cooked.

  6. Add coorasley chopped nuts.

  7. Stir in bechamel and yoghurt season and adjust.

  8. Sprinkle with parsley.

  9. Fill warm cases decorate with picked parsley.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Fruit & veg

Dairy & eggs

Baking

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR182”.