Creamy mushroom filled Vegan Vol Au Vents
These creamy mushroom filled Vegan Vol Au Vents are a fantastic appetiser or addition to a buffet. They are the perfect mix of crisp flaky pastry and creamy mushroom filling. Get the recipe below.
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Vegan puff pastry recipes
Before you begin making the Vegan Vol Au Vent recipe you’re going to need a very important ingredient – puff pastry.
Vegan puff pastry comes in one of two forms – ready rolled or hand made. As you can probably guess one is a lot easier to cook with than the other.
Whichever you choose to use there’s no judgement here. Both are as delicious as the other and will create perfectly flaky pastry.
If you would like to make your own puff pastry you can find out how to do so here.
Vegan Vol Au Vents
I feel as though Vol Au Vents are properly nostalgic. I remember having these small cases of puff pastry filled with a whole range of fillings on buffet tables through my childhood. Out of all of the possible fillings, my favourite is creamy mushrooms.
These clever little cases are made by cutting three circles of rolled out puff pastry and cutting a hole in two of them. You then stack the ring-shaped puff pastry on top of the “bottom” piece and bake.
Once out of the oven you have these crisp, flaky puff pastry cases that are the perfect vehicle for a whole range of flavours – just like creamy mushrooms.
Creamy mushroom filling
The creamy mushroom filling contrasts really well against the crisp flaky pastry.
It’s made with onion, garlic, mushrooms, thyme and vegan creme fraiche. My preferred brand is Oatly. The creme friache is so versatile and perfect for the recipe.
To make the filling simple sweat the onions and garlic. Add the finely chopped mushrooms and thyme, then cook until all the moisture from the mushrooms has evaporated. (We don’t want any soggy mushrooms!)
Once the mushroom mixture is cooked, season then stir through the creme fraiche. Taste and season again if you need to (this is also an excuse to just eat more of this delicious filling!)
You’ll need 1 – 2 teaspoons of the mushroom filling for each vegan vol au vent case.
The recipe
Creamy Mushroom Vegan Vol Au Vents
Ingredients
- 500 g vegan puff pastry
- 1 tbsp vegetable oil
- 1 small onion finely diced
- 1 large garlic clove minced
- 400 g mushrooms roughly chopped
- 8 tbsp creme fraiche
Instructions
- To make the vol au vent cases.
- Preheat your oven to 200C/gas 6.
- Line a baking tray with baking paper.
- Roll out the pastry to roughly 1cm thick.
- Using a scallop edged/fluted 6cm pastry cutter, cut out circles of pastry.
- Using a 4cm round pastry cutter, cut out the middle of 2/3rd of the fluted pastry circles you have already cut out. This will leave you with one base and two rings which will make up each vol au vent.
- Brush each of the bases with a little soy milk then stack on the rings, brushing each with soy milk as you go.
- Repeat this process with all of the bases.
- Once you have made each vol au vent, prick the centre of them with a fork.
- Transfer them to your baking tray.
- Bake in the centre of the oven for 12 – 15 minutes until they have puffed up and are golden.
- Once cooked remove from the oven and leave to cool on a wire rack.
- To make the filling
- Heat the oil in a medium sized sauce pan and add the onion and garlic.
- Sweat the onion and garlic for 8 minutes or until becoming translucent and soft.
- Add the chopped mushrooms to the pan along with the thyme and cook for 12 – 15 minutes or until the mushrooms are cooked and the moisture has been cooked off.
- Season to taste then stir through the creme fraiche.
- Leave to cool.
- To assemble
- If the centres of the vol au vents have puffed up slightly, push down gently with the back of a teaspoon.
- Fill each case with 1 – 2 tsp of the mushroom filling.
- Garnish with a little more thyme and serve.
Nutrition
More puff pastry recipes
Each of these puff pastry recipes is perfect for anyone following a plant based diet. Just click the images below to find out more.
Enjoy.