Appetizers - Mushroom Bites (Vol-au-Vent)

Name: Appetizers - Mushroom Bites (Vol-au-Vent)
Ingredients: For bouchee 1 box of puff pastry (2 sheets) 1 egg round cutters (one larger and one smaller) For the filling: 1 tablespoon butter 1 can of mushrooms (small) 1 shallot (can be green or dry) 1 clove of

Appetizers - Appetizers - Mushroom Bites (Vol-au-Vent) by Zoe N. - Recipia

From the above quantities, approximately 30 pieces come out, but this number may vary depending on the shape you use for cutting. Start by preheating the oven to a high temperature of 400°F (or 200°C) to ensure even and quick baking of the dough. Remove the sheet of dough from the box and place it on a floured work surface to prevent sticking. Using a glass or a cutter, cut rounds from the dough. Then, divide the rounds into two halves; from one of the halves, use a smaller round cutter to cut circles in the middle, thus obtaining a smaller circle within each round. These uncut rounds will serve as a base for the filling. Brushing the whole rounds with beaten egg is essential as it helps to adhere the smaller circles to them. Place the cut circle on top of each round, gently pressing with your finger to secure them well. Arrange all pieces on a baking tray lined with parchment paper, leaving enough space between them to allow for expansion during baking. Once you have prepared all the pieces, place the tray in the oven. Bake for about 12 minutes or until the dough turns golden and crispy. Once ready, remove them from the tray and let them cool on a rack. After they have cooled, if you notice that the bouchee's opening is too closed, gently press the bottom of each piece with your finger to deepen the hole, which will be filled later. Keep them in a box lined with napkins, covering them with a lid, and leave them at room temperature for a few weeks. For the filling, start by melting butter in a pan. Add the chopped mushrooms, well drained from the juice they were in. Then, add the finely chopped shallot, minced garlic, and fresh dill. Stir everything over heat for a few minutes until the onion becomes transparent. After that, add cream (or unsweetened whipped cream) and remove from heat. Mix well, then season with salt and pepper to taste. Transfer the filling to a container and place it in the fridge, where it can be kept for a few days. About four hours before the guests arrive, take the bouchees out of the storage box. Fill each vol-au-vent with the mushroom filling, arranging them nicely on platters. Decorate with fresh dill leaves or green onions for an attractive look. The dough scraps left from cutting the circles should not be thrown away; bake them and keep them together with the bouchees for later use. A delicious idea is to prepare a paste from smoked salmon to put on each little round, thus transforming the appetizer into a true delicacy.

Ingredients

For bouchee 1 box of puff pastry (2 sheets) 1 egg round cutters (one larger and one smaller) For the filling: 1 tablespoon butter 1 can of mushrooms (small) 1 shallot (can be green or dry) 1 clove of

Appetizers - Mushroom Bites (Vol-au-Vent)

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