Vegetarian Pastry Cups
(0 votes)
(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
20
- For the vol au vent cases
- 18 ozs Puff pastry
- 1 egg (beaten)
- For the filling
- 2 Tbsps Oil
- 6 ozs Mushrooms (sliced)
- 4 Tbsps peas
- ¼ cup butter
- ½ cup all-purpose flour
- 1.333 cups milk
- 2 Tbsps cream (48% fat)
- salt
- peppers
- For the garnish
- Lemon wedge
Preparation
Kitchen utensils
1 Wok, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Lid, 1 Citrus juicer
Preparation steps
1.
For the vol au vent cases: heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
2.
Roll out the pastry until about 5mm|1/4" thick. Use a cookie cutter to cut roughly 5cm|2" diameter discs. Place on the baking tray. Use a slightly smaller cutter to mark smaller circles inside each of the discs, but don't cut all the way through to the base of the pastry.
3.
Brush the pastry with beaten egg. Bake for 10-15 minutes, until puffed and golden brown. Carefully remove the tops and centres, so you are left with little pastry cases. Return to the oven for 2-3 minutes to dry inside.
4.
For the filling; heat the oil in a frying pan. Cook the mushrooms until tender, then drain well on abosrobent kitchen paper. Add the peas to the pan and cook for 2 minutes until tender.
5.
Melt the butter in a pan, add the flour and stir to a smooth paste. Cook gently for 2 minutes without browning.
6.
Gradually whisk in the milk and bring to a boil, whisking constantly until smooth. Remove from the heat. Stir in the cream, mushrooms and peas and season to taste with salt and pepper.
7.
Spoon into the vol au vent cases and garnish with lemon wedges.
