Air fryer recipe · Starters
Mushroom Vol-au-Vent
Crisp puff pastry cases brimming with a silky creamed mushroom filling.
- 22 minTotal time
- 190°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 80kcal
- 2.9 gprotein
- 2.0 gcarbs
- 7.0 gfat
- 0.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Puff pastry sheet320 g
- Button mushrooms250 g
- Double cream100 ml
- Egg, beaten1
- Fresh tarragon1 tbsp
Method
Cut the cases
Stamp out rounds from the pastry, then score a smaller inner circle in half of them without cutting all the way through. As they bake, the scored rings lift up to form neat lids for the cases.
Stack and glaze
Brush the bases with beaten egg and sit the scored rings on top to build a wall. Glaze the tops too, but keep the egg off the cut edges, as egg there glues the layers shut and stops them rising.
Make the filling
Fry the chopped mushrooms until their water cooks off and they turn golden, which deepens their flavour. Stir in the cream and tarragon and simmer to a thick, spoonable mixture that will not run out.
Bake the shells
Air-fry the empty cases first at 190°C until puffed and golden, then press out the soft centres to make a well. Baking them empty keeps the pastry crisp and dry underneath the filling later.
Fill and finish
Spoon the warm mushroom mixture into the hollows and return them to the basket at 190°C for 4 min to heat through. Serve at once, while the pastry cases are still crisp and the filling is hot.
