Preheat the oven to 190C/gas 5 and line a baking tray with greaseproof paper.
Unveil the pastry on the gently floured surface to around 5mm thick. Utilizing a small cutter or wine glass, about 6cm across, eliminate 12 models (you may want to re-roll the pastry).
Put the circles around the baking tray and prick their centres several occasions having a fork. Beat the egg, then eggwash the circles. Bake on top shelf from the oven for around 12 minutes until fat, crisp and golden.
Roughly chop or tear the mushrooms, peel and finely slice the garlic clove, and crumble the chilli (if using). Pick and roughly chop the parsley.
Heat a lug of oil inside a large pan and prepare the mushrooms, garlic clove and chilli (if using), until golden.
From the heat, squeeze within the fresh lemon juice, adding the crme frache. Season well and fold with the parsley. When the mushrooms are extremely dry, give a a little water to release the sauce.
For that vol-au-vents, cut a really thin layer off the top of the each circle and employ your knife to softly hollow out an opening in every one.
Fill using the creamy mushrooms and serve – you are able to pop the pastry covers back on, if you want.
Tip
Diet per serving
Diet per serving
Of the adult's reference intake
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