Mushroom Vol-au-Vent
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 200 | g | Puff pastry |
| 45 | g | FLORA Light 1kg |
| 100 | g | Onions chopped |
| 150 | g | Button mushrooms sliced |
| 500 | ml | KNORR GARDE D'OR Sauce Mushroom |
Preparation
Advance Preparation
Pre heat an oven to 220ºC (475ºF) gas 7. Warm the serving plates.
Method
1. Roll out the pastry ½" thick and cut out with appropriate sized oval round or square cutters using one cutter one or two sizes smaller, dipped in oil and used to cut into the pastry just short of the base. Brush with a little diluted egg yolk and water, place on a baking tray, rest and refrigerate until ready for use.
2. Place the vol au vents in the pre-heated oven and cook until golden brown and dry. Cut out the top carefully and remove the wet pastry, place the top back on and keep warm.
3. In a sauté pan add the Flora spread and bring to a medium to high heat, add onion and mushrooms and cook without colour for 2-3 minutes. Add the mushroom sauce and bring to the boil simmer for 2 minutes.
4. Place the vol au vent case's on a tray, remove lids and fill with the mushroom filling. Replace the lids, serve as appropriate.
Handy Hints
Pre made Vol au vents can be used in lieu of fresh made.
Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish. Serve with a jacket potato, HELLMANN'S Light Mayonnaise or FLORA Original Spread and a crunchy green salad.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
