Creamy Vol au Vents

Ingredients:

- 1 tbsp of Donegal Rapeseed Oil
- 1 onion, diced
- 3 cloves of garlic, crushed
- 450g button mushrooms, quartered
- 250ml cream
- 250ml milk
- 2 tbsp water
- 2 tsp water
- 2 tsp cornflour
- Filling of your choice- we love turkey & ham, ham & pineapple or just mushrooms!
- 1 tbsp of basil and parsley, chopped
- Salt and pepper

Instructions

  • Fry the onion and the garlic in the oil for about 2-3 minutes, until softened. Add the mushrooms and mix well. Leave to cook for 6-8 minutes, until the mushrooms are cooked through.
  • Add the milk and the cream and bring to the boil. Mix water and cornflour, and add to the sauce to thicken.
  • Bring back to the boil. Reduce heat and simmer for 5 minutes to let the flavours mingle. Add in the filling that you have chosen. Stir in the chopped basil and parsley.
  • Season with salt and pepper.
  • Cook vol-au-vents in a hot oven as per the packet instructions.
  • To serve, place on a plate, spoon in the mixture, put on the lid and serve with a green salad.
Nearest Stockist

Buy Now Button 1

Rhonda Laird

Leave a Reply