Name: Three-mushroom Vol-au-vents
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: Serves 6
Cuisine: French
Ingredients: 1 tbsp olive oil; 200 g girolles, roughly chopped; 200 g flour; 1 beaten egg for glazing; 150 ml icy water; 175 g butter, cut into small pieces; 25 g lard, cut into small pieces; freshly ground black pepper; 1 tbsp grainy mustard (such as Meaux); 100 ml double cream; sea salt; 1 tbsp cognac; 200 g chanterelles, roughly chopped; 2 shallots, diced; 200 g button mushrooms, roughly chopped

Preparation info

Serves
6

Difficulty
Medium
Ready in
3 hr

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

Vol-au-vent means ‘blown on the wind’, and these little pastries should be almost as light as air.

Ingredients

For the puff pastry

200 g flour
25 g lard, cut into small pieces
175

Method

To make the pastry, put the flour in a bowl, add the lard and 25 g of the butter (cut it into pieces first) and rub together with your fingertips until the mixture resembles breadcrumbs. Add the icy water, mixing it in with a round-bladed knife until a ball forms. Turn out on a lightly floured surf