Mexican Vol-au-vents

Mónica Mateos
Puff pastry vol-au-vents filled with mushroom brunoise, jocoque with chiltepín pepper and Libanius green onion, accompanied by Libanius hummus with caramelized yellow onion.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 1 cup button mushrooms, chopped
  • 1 yellow onion, sliced
  • 1 tablespoon garlic, finely chopped
  • epazote
  • 1/4 cups olive oil
  • 1 egg
  • 300 grams puff pastry
  • salt
  • flour
  • parsley, for decoration
Preparation
30 mins
15 mins
Low
  • Preheat the oven to 180° C.
  • Roll out the puff pastry. Cut 12 circles. Cut the center out of 6 of them.
  • Place 6 circles on a non-stick baking tray, brush with egg, and place the other 6 without centers on top of each one.
  • Bake for 15 minutes or until golden and puffed.
  • In a skillet, cook the sliced onion with a little oil and salt over very low heat for 20 minutes or until softened and translucent.
  • In another skillet, sauté the chopped garlic, add the mushrooms, and season with epazote and salt. Reduce all the liquid.
  • Fill the vol-au-vents with the mushroom mixture, add jocoque with chiltepín and Libanius green onion, and garnish with tomatillo and parsley.
  • Serve Libanius hummus in the center and place the caramelized onions on top.
  • Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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