Vol-au-vents Sausage & Mustard and Porcini Mushroom, Basil and Parmesan
Sausage and Mustard Vol-au-vents
250g puff pastry in a block
1 egg yolk
3 pork sausages
1 red onion, finely chopped
1 tablespoon oil
1 teaspoon chopped fresh rosemary
1 tablespoon balsamic vinegar
25ml Port
75ml double cream
2 teaspoons wholegrain mustard
Handful chopped parsley
Method
Roll the pastry out into a rectangle about ½ cm thick. Cut into 15 squares. Take your knife and cut a border into the middle of the pastry – just indenting it. Place on a lightly greased baking tray and brush with egg yolk. Bake at 200oc for about 10 minutes or until golden and puffed.
Chop the sausages into small pieces and cook in the oil over high heat. Add the onions and rosemary and cook until sausages are cooked through. Add the vinegar and port and cook until the liquid has evaporated. Add the cream and simmer until spoon coating consistency.
Add the mustard and parsley and check the seasoning.
Cut the indent off the top of the vol-au-vent and then take out the middle pastry. Spoon in the sausage mixture and place the top back on again. Serve.
Porcini Mushroom, Basil and Parmesan Vol-au-vents
15g dried porcini mushrooms
100g mushrooms, finely chopped
1 onion, finely chopped
1 clove garlic, minced
1 tablespoon oil
25g grated parmesan
75ml double cream
Handful basil finely shredded
Salt and pepper to taste
Method
Soak the porcini in boiling water for 30 minutes, drain and chop finely.
Heat the oil in a pan until hot and add the chopped mushrooms. Cook for a minute then add the butter and onions.
Cook until golden and add the garlic and porcini mushrooms. Add the cream and parmesan and simmer until spoon coating consistency.
Add basil and check seasoning.
Spoon into the vol-au-vents the same way as the sausage ones and serve.
