Mushroom vol-au-vents

Ingredients

• 500 g button mushrooms
• 2 packages puff pastry
• 1 medium onion (150 g)
• 15 g butter or 15 ml oil
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 10 g chopped parsley
• 5 tablespoons sour cream with at least 20% fat
• 1 egg
• 5 g parsley for garnish

Preparation

1. Take the sour cream out of the fridge 15 minutes before cooking. Finely chop the onion and sauté it in the butter or oil for 4 minutes, until translucent. 2. Cut the mushrooms into small cubes and add them to the pan. Add the salt and pepper, then cook over low heat for 10 minutes, stirring from time to time, until softened and the liquid has reduced. Stir in 10 g chopped parsley. 3. Remove the pan from the heat. Mix the sour cream with 2 tablespoons of the hot sauce, pour it into the pan and return everything to low heat for 1 minute, without letting it boil. 4. Unroll the puff pastry. Cut circles from the first sheet; from the second, cut circles of the same size, then cut a smaller circle out of the middle of each one. 5. Place a pastry ring on top of each whole circle. Beat the egg and brush it over the tops, then bake at 200°C for 18 minutes, until puffed and browned. 6. Fill each pastry shell with the mushroom sauce and garnish with the reserved parsley leaves.