“Yes, vol au vents are old-fashioned, but I dont care because they taste so good!" - Manu Feildel
- Line a baking tray with baking paper. Use a 6.5cm round cutter to cut 4 discs from the pastry sheet. Brush with egg. Use a 4.5cm round cutter to press lightly on each disc, pressing three-quarters of the way down (don’tcut all the way through). Transfer to prepared tray. Place in the fridge for 20 minutes to rest.
- Preheat oven to 180C/160C fan forced. Bake the pastry shells for 20 minutes or until light golden and dry to the touch. Use a small sharp knife to cut around the inner circles. Remove and reserve to make ‘hats’. Bake the shells for a further 3 minutes or until the pastry centres are crisp. Set aside.
- Heat the oil in a small frying pan over medium heat. Add the butter and cook until foaming. Add the mushroom and onion. Cook, stirring often, for 5 minutes or until onion is golden. Add the ham. Cook for 2 minutes or until the ham is lightly browned. Set aside.
- For the white sauce, heat the milk in a small saucepan over medium heat until nearly boiling. Melt the butter in a small saucepan over medium heat. Stir in the flour. Cook for 2 minutes or until sandy coloured. Gradually add the milk and thyme, whisking constantly until the sauce starts to thicken. Add the cream. Simmer for 2 minutes or until smooth and thickened. Season. Stir in the wine.
- Return the pastry shells and reserved inner circles of pastry to the oven for 5 minutes or until heated though.
- Add the ham and mushroom mixture to the white sauce and stir to combine. Divide among pastry cases. Scatter with parsley and top with the pastry ‘hats’.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set