CREAMY GARLIC MUSHROOMS & HAM VOL AU VENT WITH TOMATO SALAD

SERVES 6-8 INGREDIENTS

FOR THE PASTRY CASES

■ 1 x 320g packet of ready rolled puff pastry

■ 1 egg beaten with 1 tbsp milk

■ 1 tbsp sesame seeds

FOR THE MUSHROOM FILLING

■ 2 tbsp rapeseed oil

■ 1 onion, peeled and diced

■ 3 garlic cloves, crushed

■ 450g button mushrooms, quartered

■ 300 ml cream

■ 300 ml milk

■ 2 tsp cornflour mixed with 2 tbsp cold water

■ 250g leftover Quality Assured cooked ham, diced

■ 1 tbsp chopped chives

■ 1 tbsp chopped parsley

■ Salt and freshly ground black pepper

FOR THE TOMATO SALAD

■ 20 cherry tomatoes, cut in half

■ Zest of 1 lemon

■ 3 tbsp rapeseed oil

■ 1 tbsp balsamic vinegar

■ 4 basil leaves, shredded

■ Pinch sea salt

■ Mixed salad leaves, to serve

METHOD To make the pastry cases

● Preheat the oven to 180°C/350°F/Gas Mark 4.

● Unroll the pastry onto a clean work surface. Cut the pastry into 4 quarters and cut again into triangles.

● Line a large baking tray with parchment paper and place the prepared pastry on top and brush with egg wash. Sprinkle over the sesame seeds

● Bake for 10-12 minutes in the oven until the pastry has risen and is golden brown. Remove from the oven and set aside to cool.

To make the mushroom filling

● Heat the rapeseed in a pot on a medium heat. Add the onion and garlic for about 2-3 minutes, until softened but not coloured. Add the mushrooms and mix well.

● Leave to cook for about 4-6 minutes, stirring occasionally, until the mushrooms have cooked through.

● Add the milk and cream and bring to the boil. Add the cornflour mix to the sauce to thicken it and bring it back to the boil.

● Add the shredded ham and reduce the heat to simmer for about 5 minutes, stirring occasionally.

● Season to your taste and add in the chopped chives and parsley.

To make the tomato salad

● Place the cherry tomatoes in a bowl. Add in the lemon zest, rapeseed oil, balsamic vinegar, basil and a pinch of salt.

● Stir to combine it all and allow the dressing to infuse (1-2 hours if possible, or overnight is ideal).

To serve

● Carefully cut each of the prepared pastry triangles horizontally, so that you have a base and a top.

● Place the base in the centre of a plate and gently spoon the mushroom filling on top.

● Cover with the remaining half of the pastry.

● Place the tomato salad to the side followed by some mixed salad leaves, and serve.