Puff vol-au-vents with cheese and mushrooms on ready-made puff pastry

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   For the filling we will need mushrooms, namely champignons, a small onion, grated cheese, butter (or vegetable oil), cream (I use 10%), a couple of sprigs of any herbs, salt and pepper to taste.

2. STEP 2

   

   Cut the onion into small cubes.

3. STEP 3

   

   Cut the mushrooms into thin slices.

4. STEP 4

   

   Fry the onion in melted butter until soft, 2-3 minutes.

5. STEP 5

   

   Add mushrooms to the onions, add salt (not too much salt, because we will also add cheese, and it is always a little salty) and pepper to taste. Fry the mushrooms over high heat, stirring constantly until the liquid evaporates. If desired, you can lightly brown the mushrooms.

6. STEP 6

   

   Add cream, cheese and chopped herbs to the mushrooms, mix thoroughly, bring to a boil (by this time the cheese should have melted) and turn off the heat.

7. STEP 7

   

   The filling is ready.

8. STEP 8

   

   For puff pastry we take ready-made puff pastry.

9. STEP 9

   

   Roll out the dough into a layer 3-4 mm thick. Using suitable cutters (cookie cutters or a regular shot glass), cut out circles with a diameter of 3-4 cm (choose the sizes to your taste, I make them small enough for 1-2 bites). The number of circles should be even, I got 14 circles. Using cutters of a smaller diameter, cut out the middle of half the circles; the result should be a rim.

10. STEP 10

    

    Place the whole mugs on a baking sheet, brush them with beaten egg (I used white) and cover with a rim on top. If you use puff pastry, you need to prick the bottom with a fork so that the baskets do not become too deformed during baking. Before baking, grease the top of the rim with egg (do not grease the sides of the product, as this will prevent the puff pastry from growing in the oven).

11. STEP 11

    

    Bake the baskets in an oven preheated to 200 C for about 10-15 minutes (depending on size). When baking, the bottom of the baskets may rise significantly, then after baking, press it down with a teaspoon.

12. STEP 12

    

    We fill the baskets with filling. If the filling is very frozen (due to the cheese, the filling sets well), then just warm it up a little. Sprinkle chopped herbs on top.

13. STEP 13

    

    And we serve it to the table. Bon appetit!