Neven’s Creamy Garlic Mushrooms and Ham Vol Au Vent With Tomato Salad

Name: Neven’s Creamy Garlic Mushrooms and Ham Vol Au Vent With Tomato Salad
Cook time: 1 h
Yield: 6-8
Ingredients: 1 x 320g packet of ready rolled puff pastry; 1 egg beaten with 1 tbsp milk; 1 tbsp sesame seeds; 2 tbsp rapeseed oil; 1 onion, peeled and diced; 3 garlic cloves, crushed; 450g button mushrooms, quartered; 300 ml cream; 300 ml milk; 2 tsp cornflour mixed with 2 tbsp cold water; 250g leftover Quality Assured cooked ham, diced; 1 tbsp chopped chives; 1 tbsp chopped parsley; Salt and freshly ground black pepper

In the second episode of Neven's Christmas in Adare, Neven prepares this delicious vol au vent recipe. This is perfect as an appetiser for your guests or for a light lunch.

6-8 people

1 h

Ingredients

For The Pastry Cases

1 x 320g packet of ready rolled puff pastry
1 egg beaten with 1 tbsp milk
1 tbsp sesame seeds

For The Mushroom Filling

2 tbsp rapeseed oil
1 onion, peeled and diced
3 garlic cloves, crushed
450g button mushrooms, quartered
300 ml cream
300 ml milk
2 tsp cornflour mixed with 2 tbsp cold water
250g leftover Quality Assured cooked ham, diced
1 tbsp chopped chives
1 tbsp chopped parsley
Salt and freshly ground black pepper

20 cherry tomatoes, cut in half
Zest of 1 lemon
3 tbsp rapeseed oil
1 tbsp balsamic vinegar
4 basil leaves, shredded
Pinch sea salt
Mixed salad leaves, to serve

Vol au Vent

For The Pastry Cases

1 x 320g packet of ready rolled puff pastry
1 egg beaten with 1 tbsp milk
1 tbsp sesame seeds

For The Mushroom Filling

2 tbsp rapeseed oil
1 onion, peeled and diced
3 garlic cloves, crushed
450g button mushrooms, quartered
300 ml cream
300 ml milk
2 tsp cornflour mixed with 2 tbsp cold water
250g leftover Quality Assured cooked ham, diced
1 tbsp chopped chives
1 tbsp chopped parsley
Salt and freshly ground black pepper

Tomato Salad

20 cherry tomatoes, cut in half
Zest of 1 lemon
3 tbsp rapeseed oil
1 tbsp balsamic vinegar
4 basil leaves, shredded
Pinch sea salt
Mixed salad leaves, to serve

To Make the Pastry Cases

Preheat the oven to 180°C/350°F/Gas Mark 4. Unroll the pastry onto a clean work surface. Cut the pastry into 4 quarters and cut again into triangles.

Line a large baking tray with parchment paper. Place the prepared pastry on top and brush with egg wash. Sprinkle over the sesame seeds.

Bake for 10-12 minutes in the oven until the pastry has risen and is golden brown. Remove from the oven and set aside to cool.

To Make the Mushroom Filling

Heat the rapeseed in a pot on a medium heat. Add the onion and garlic for about 2-3 minutes, until softened but not coloured. Add the mushrooms and mix well.

Leave to cook for about 4-6 minutes, stirring occasionally, until the mushrooms have cooked through.

Add the milk and cream and bring to the boil. Add the cornflour mix to the sauce to thicken it. Bring it back to the boil

Add the shredded ham. Reduce the heat and simmer for about 5 minutes, stirring occasionally. Season to taste. Add in the chopped chives and parsley.

To Make the Tomato Salad

Place the cherry tomatoes in a bowl. Add in the lemon zest, rapeseed oil, balsamic vinegar, basil and a pinch of salt. Stir to combine and allow to infuse (1-2 hours if possible or over-night is ideal).

To Serve

Carefully cut each of the prepared pastry triangles horizontally, o that you have a base and a top. Place the base in the centre of a plate.

Gentle spoon the mushroom filling on top. Cover with the remaining half of the pastry. Place the tomato salad to the side followed by mixed salad leaves

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