Makes one giant vol-au-vent, serves two as a main course!
Ingredients:
- 500g (1lb 2oz) packs puff pastry, chilled in the fridge
- 1 banana shallot
- 40g (1½oz) salted butter
- 2 small garlic cloves, chopped
- 2 thyme sprigs, leaves picked, stalks discarded
- 400g (14oz) oyster mushrooms, cleaned
- a slosh of double cream
- 1tbsp chopped parsley
- salt and pepper
Method:
Pre-heat the oven to 220°C, 200°C fan (425°F), Gas Mark 7. Take the pastry out of the fridge and, working quickly while it’s still cold, roll it out to a thickness of 5-8mm (¼ - 3/8 inch).
Cut the pastry into 2 circles roughly 20cm (8 inches) in diameter. Score a small circle inside each one, about 1cm (½ inch) from the edge, taking care not to cut all the way through the pastry.
Place the circles on two non-stick baking trays and bake in the pre-heated oven for 16-18 minutes or until puffed and golden brown.
Pop them on a wire rack to cool and, once cooled, cut the smaller circle from the centre with a knife, being careful not to go through the base. You should be left with a nice case to fill and a separate pastry lid. Set both aside.
For the filling, finely dice the shallot and sweat in the butter with the chopped garlic and thyme.
Pull the mushrooms apart with your fingers into pieces that are roughly the same size. Add to the pan and cook until softened. Stir in the double cream. Season with salt and pepper, adding the chopped parsley at the last minute so it keeps its colour and spoon the mixture into the pastry case.
Pop the lid on and serve the vol-au-vent immediately so it doesn’t go soggy.
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Introducing teatime... THE PIG way.
If you’re craving more comforting bites, why not join us for teatime at THE PIG. Think freshly baked pastries, savoury nibbles, hearty helpings of cake and plenty of Piggy charm – all served in cosy corners.
Buttered & Baked is our take on some proper ‘perfect-for-3pm’ kind of afternoon treats. Warm, generous and straight from the kitchen, this is a menu made of buttery, savoury things to start with, followed by soft bakes and sweet bits.
