Mushroom and Cheese Vol-au-vents
In this recipe, the vol-au-vents are made with puff pastry but they can also be bought pre-made. They are filled with a delicious cream of mushrooms and parsley!
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
6
Servings
- 1/2 kilos puff pastry
- 1/2 kilos button mushroom, sliced
- 1/2 onions, chopped
- 2 tablespoons parsley
- 1 clove garlic, chopped
- 250 grams velveeta cheese, in cubes
- 1 cup fresh cream
Preparation
1h 30 mins
0 mins
Sign up
- Roll out the pastry with a rolling pin until thin and let it rest for 30 minutes.
- Using a fluted round cutter, cut out 24 circles.
- Moisten a baking tray and place 8 circles evenly on the tray. Prick the circles with a fork and moisten the edges with water. Place another circle on top and use a smaller round cutter to make an incision on top. Repeat with one more layer of puff pastry in circles.
- Brush the last layer with a beaten egg mixed with a little water (do not brush the edge as it prevents rising)
- Let cool in the refrigerator for 30 minutes and preheat the oven to 220 degrees.
- Bake for 30 minutes and remove from the oven. Carefully take off the lid and using a spoon, empty the vol-au-vents. Put back in the oven at 150 degrees for 5-15 minutes.
- In a skillet, sauté the garlic and onion in a little butter.
- Add the mushrooms until they release all their juice, then add the parsley, salt, and pepper.
- Melt the Velveeta cheese with the cream and stir. Add the cheese and cream to the mushrooms. Adjust salt to taste.
- Serve hot on top of the vol-au-vents.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by