Wind in the Willows

Whenever I have guests or want to bring something different to a festive table, mushroom vol-au-vents are among my top choices. They don't require complicated ingredients, and the result is always visually appealing, even if I don't have much time to prepare. I've noticed that even those who aren't particularly fond of mushrooms always taste them, probably because the puff pastry is very light, and the filling has a good balance of flavors. The most meticulous part is cutting the dough, but with a little attention, everything turns out well.

Quick Info

Total time: approximately 2 hours and 45 minutes (including dough thawing)
Preparation time: 25 minutes (excluding thawing)
Baking time: 20-25 minutes
Servings: 10 pieces
Difficulty: easy-medium, patience helps with cutting and assembling
Recipe type: appetizer, suitable for festive meals or cold platters

Ingredients

1 package of puff pastry (450 g)
1 can of mushrooms
1 small onion
2 tablespoons of oil
50 ml white wine
salt, pepper to taste
dill

Preparation method

1. Remove the puff pastry from the freezer and let it thaw for about 2 hours at room temperature. Try not to rush the process, so the layers don't break.

2. Once thawed, sprinkle a little flour on the work surface. Carefully unfold the dough without rolling or pressing too hard.

3. Using a round cookie cutter or a glass about 6 cm in diameter, cut circles from the dough. For each vol-au-vent, you need two pieces: one whole and one with the center cut out (a ring). Cut half of the circles in the middle with a smaller cutter (circles about 2-3 cm in diameter).

4. Place the whole circles on a baking tray lined with parchment paper. Lightly brush the top with water. Place a ring (the circle with the hole in the middle) on top of each piece and gently press to stick.

5. Set aside the remaining dough scraps and the small circles on another tray. They can also be baked.

6. Preheat the oven to 200°C (top-bottom heat). Put the tray in the oven and bake the vol-au-vents for 20-25 minutes until they are puffed and golden. The dough tends to rise a lot in height; if the hole in the middle fills up, gently press with a finger while they are still warm to make room for the filling.

7. In the meantime, prepare the filling. Finely chop the onion. Heat the two tablespoons of oil in a pan and sauté the onion over medium heat, stirring frequently, until it softens (it shouldn’t turn brown).

8. Drain the mushrooms from the can and chop them as finely as possible, with a knife or in a food processor.

9. Add the mushrooms to the sautéed onion, mix and let it cook on low heat for a few minutes. Add the white wine, salt, and pepper to taste. Stir until the liquid reduces and evaporates almost completely (about 8-10 minutes). Turn off the heat and add the finely chopped dill.

10. Let the filling cool. If it’s too hot, it will soften the dough when you fill the baskets.

11. Fill each vol-au-vent with a teaspoon of the mushroom mixture. They can be served immediately or left at room temperature.

Why I make this recipe often

I love that I can make everything with a package of puff pastry and whatever I find in the pantry. It's a quick recipe for an appetizer platter, and I can change the filling according to preferences. The dough stays flaky if consumed on the same day it was made.

Tips and variations

Tips

- When working with puff pastry, don’t leave it too long at room temperature, otherwise it becomes sticky.
- Don’t overcrowd the tray – leave space between the baskets as they rise a lot while baking.
- If you have time, you can lightly beat an egg and brush the vol-au-vents before baking for a subtle shine, but it’s not essential.

Substitutions

- You can also use fresh mushrooms, just chop them finely and sauté them a little longer to release all the liquid.
- If you don’t have white wine, it can be omitted, but the flavor will be more neutral.
- If you don’t have dill, you can omit it or replace it with parsley.

Variations

- The dough can be cut into other shapes (hearts, stars, rectangles), not just circles. The important thing is to have one filled part and one cut in the middle.
- The filling can be changed: cheese, pâté, fish roe salad, or fish paste after the baskets are baked.
- If you want something more festive, you can add a teaspoon of sour cream to the filling, but the mixture should be well reduced.

Serving ideas

- They are suitable both hot and cold, on appetizer platters.
- You can sprinkle some additional dill or grated cheese on top if you like.
- Baked dough scraps (small rings and cutouts) can be served alongside as small snacks.

Frequently asked questions

1. Can homemade puff pastry be used?
Yes, if you have the patience to make homemade puff pastry, it works very well, but it’s a bit more tedious.

2. Can the filling be prepared a day in advance?
Yes, the mushroom filling lasts in the fridge for 24 hours without problems, just cover it well so it doesn't pick up odors from other foods.

3. Can frozen dough be thawed in the microwave?
I do not recommend this. It becomes soft and uneven. It's better to leave it at room temperature as needed.

4. What can I do if the middle of the vol-au-vent fills up while baking?
You can gently press it while it’s warm to recreate the space for the filling.

5. Can it be frozen after assembly?
I do not recommend freezing after baking. The vol-au-vents become soggy when thawed.

Nutritional values

Approximately, one piece (without adding a filling that is very high in fat) has around 120-150 kcal, with 7-9 g of carbohydrates, 2-4 g of protein, and 6-8 g of fat. Values can vary greatly depending on the brand of puff pastry used and the amount of filling. They are light appetizers per serving, but the pastry is quite filling.

Storage and reheating

Vol-au-vents are best consumed on the day they are made. If you need to store them, place them in an airtight container in the fridge and consume them within 24 hours. When reheating, it’s best to put them in the oven for 2-3 minutes to regain their crispiness. If left too long, they become soggy and lose their texture. The leftover filling can be stored separately for 1-2 days in the fridge and placed in freshly baked baskets.

 Ingredients: For 10 pieces, one package of puff pastry of 450 grams, one can of mushrooms, one small onion, 2 tablespoons of oil, 50 ml of white wine, salt/pepper to taste, fresh dill.

 Tags:  blow with the wind