Starter: Bouchée à la Reine (Vol-au-vents!)

Starter: Bouchée à la Reine (Vol-au-vents!)
Serves: 6
  • 2 x 500g blocks puff pastry
  • 1 egg yolk
  • 40g butter
  • 40g plain flour
  • 500ml milk
  • salt and white pepper
  • pinch ground nutmeg
  • ½ tbsp butter
  • 150g button mushrooms, halved
  • 12cm fluted pastry cutter
  • 2cm fluted pastry cutter
  1. For the vol au vent cases: Preheat oven to 190C/Gas 5 and line a baking tray with greaseproof paper.
  2. On a lightly floured surface, roll out 1 pastry block to 1cm thick.
  3. Using a 12cm fluted pastry cutter, cut out 6 discs. Transfer to the baking tray.
  4. Roll the second block of pastry to ½cm thick and cut 6 discs with the 12cm cutter.
  5. Then, using the smaller cutter (2cm) take a disc from the middle of each.
  6. Dip a pastry brush in egg yolk and brush the discs on the baking sheet, then stick one of the 6 discs without centres onto each.
  7. Place the smaller discs separately on the baking sheet and brush with egg.
  8. Score lightly with a knife for decoration and bake at 180C for 15 mins or golden brown.
  9. Set aside.
  10. For the mushrooms: Melt butter in saucepan, add flour and whisk for 2 mins on a medium heat.
  11. Add milk gradually, stirring until sauce thickens.
  12. Season with salt, white pepper and a pinch of ground nutmeg.
  13. Remove from heat.
  14. Melt ½ tbsp butter in a frying pan, add mushrooms and sauté until tender.
  15. Add to the béchamel sauce and set aside to cool.
  16. When cool, fill the pastry cases with the mixture, top with the baked pastry lids and serve.


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