Vegetarian Vol au Vents

8 standard portions

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Ingredients

• 640 g Puff pastry ((320g/11.25oz per pack))
• 1 Egg (whisked)
• 1 tsp Olive oil
• 140 g Shiitake mushrooms (finely diced)
• 3 Shallots (finely diced)
• 120 g Quorn Finely Sliced Ham Style Slices (chopped)
• 100 g Cream cheese
• 80 g Cheese (mixed types; grated)
• 2 tablespoons Milk
• 1 pinch Fine sea salt and ground black pepper
• Fresh parsley (finely chopped; to serve)

Method

1. Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Line a large baking sheet with baking paper.
2. Roll out 640 g Puff pastry and cut each sheet into three equal rectangles.
3. Whisk 1 Egg. Brush one piece of pastry with the egg and top with a second piece of pastry. Brush this one with egg and top with the third piece of pastry. Brush with egg again. Repeat with the other three pieces, so you have two stacks of three pieces of pastry.
4. Use a 7cm/2.75in cookie cutter to cut out disks from the pastry. Use a 5cm/2in cookie cutter and lightly press into the disks, about 3/4 of the way through (b). DO NOT cut all the way through!
5. Put the disks onto the baking tray and into the oven. Bake for 22-23 minutes until slightly golden brown (a). Use a sharp knife to gently cut out the inner circle (b). Either discard, or use as a lid for your vol au vents.
6. Return to the oven and bake for a further 5 minutes.
7. Heat 1 tsp Olive oil in a frying pan and add 140 g Shiitake mushrooms and 3 Shallots. Cook for 4-5 minutes, until softened.
8. Add the 120 g Quorn Finely Sliced Ham Style Slices, 100 g Cream cheese, 80 g Cheese, 2 tbsp Milk and 1 pinch Sea salt and black pepper. Reduce the heat to low and cook until the cheese has melted.
9. Leave the mushroom mixture to cool for a couple of minutes. Carefully spoon the mixture into the cooked vol au vent cases.
10. Top with Fresh parsley (optional).