Creamy mushroom vol-au-vents

There’s a reason why mushroom vol-au-vents – crisp, golden puff pastry with a creamy filling – will always be popular: they’re delicious! Serve them as a first course or light lunch – or see the recipe tip for making canapé sized vol-au-vents.


  • 500g/1lb 2oz block ready-made puff pastry
  • plain flour, for dusting
  • 1 egg, beaten
  • 2 tbsp butter
  • 400g/14oz mushrooms, roughly chopped
  • 1 large garlic clove, grated or finely chopped
  • 175ml/6fl oz single cream
  • 4 tbsp finely grated Parmesan, or vegetarian Italian-style hard cheese
  • few sprigs fresh parsley and tarragon, finely chopped
  • salt and freshly ground black pepper


  1. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper.

  2. On a lightly floured work surface, roll out the pastry until it is 4–5mm thick. Using a plain 10cm/4in round cutter, stamp out six rounds. Stamp the centres out of three of these rounds using a plain 6cm/2½in cutter. Discard the centres so you are left with three rounds and three rings.

  3. Arrange the 10cm/4in rounds on the prepared baking sheet, leaving plenty of space between each one. Using a pastry brush, lightly brush the pastry rounds with beaten egg.

  4. Top each round with a ring of pastry so the edges match up neatly, press down lightly to join them, then brush the tops with some more beaten egg. Prick the exposed centre with a fork to prevent it from rising too much during baking. Bake for about 20 minutes, or until golden and cooked through.

  5. Meanwhile, make the filling. Melt the butter in a large frying pan over a medium–high heat. Add the mushrooms and cook for about 5 minutes, stirring often, until softened and fully cooked. Add the garlic and cook for another minute. Pour in the cream and allow to bubble until it coats the mushrooms in a light sauce. Stir in the Parmesan and most of the chopped herbs and season well.

  6. Transfer the pastry cases to a serving plate. Fill the centres with the hot mushroom mixture, letting the excess cascade down the sides. Sprinkle over the remaining herbs to serve.

Creamy mushroom vol-au-vents

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