Mush­room Vol-au-Vents

My Weekly - - Cookery -

THIS FIRM FAVOURITE MAKES A COME­BACK!

Prepa­ra­tion time: 15min Serves: 6 (2 per per­son) Cook­ing time: 25min

IN­GRE­DI­ENTS ◆ 12 frozen ready-to-cook vol-au-vent cases ◆ 1 small egg, beaten ◆ 20g but­ter ◆ 100g but­ton mush­rooms, sliced ◆ 250ml milk ◆ 2tbsp corn­flour ◆ 1tbsp chopped fresh pars­ley, plus sprigs to gar­nish 1 Pre­heat the oven to 220°C, Fan Oven 200°C, Gas Mark 7. Lightly grease 1-2 bak­ing sheets. 2 Ar­range the vol-au-vent cases on the bak­ing

sheets, al­low­ing space be­tween. Brush the bor­ders with beaten egg. Bake for 15-20min, un­til risen and golden brown. 3 For the filling, melt the but­ter and fry the mush­rooms for 3-4min. Blend 4tbsp of the milk with the corn­flour un­til smooth, then add the rest of the milk to the mush­rooms. Bring to the boil, then stir in the corn­flour mix­ture and stir un­til thick­ened. Add the pars­ley and sea­son. 4 Fill the pas­try cases with the mush­room mix­ture, gar­nish with pars­ley, then serve.

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