Mushroom Vol-au-Vents

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.