Ingredients for Rivka's Vol Au Vents
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How to Make Rivka's Vol Au Vents
- Heat olive oil in a pan over medium heat. Add the chopped onion and cook until golden brown, about 5-7 minutes.
- Add the sliced mushrooms to the pan and cook until softened, about 5-7 minutes more.
- Stir in the dissolved mushroom bouillon cube and cook for another 2 minutes.
- If needed, whisk in the cornstarch slurry to thicken the mushroom mixture. Cook until slightly thickened, stirring constantly.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out the puff pastry to about 1/8 inch thickness. Use a 3-inch cookie cutter to cut out twice the number of circles as vol-au-vents needed.
- Use a 1-inch cookie cutter to cut out the center of half the circles, creating rings.
- Brush the solid circles with beaten egg.
- Top each solid circle with a ring, pressing gently to seal the edges.
- Bake for 25-30 minutes, or until the vol-au-vents are golden brown and puffed up.
- Let cool completely on a wire rack before carefully filling with the warm mushroom filling.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
17g
Fat
41g
Carbs
14g
