Mushroom Vol Au Vent

Ingredients

• 11 ounces frozen puff pastry
• 1 egg, blended with 1 tbsp water
• 3 tablespoons butter
• 2 cups sliced mushrooms
• 4 tablespoons flour
• 1 1/4 cups milk
• salt & pepper

Directions

1. 1

   If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.

2. 2

   Roll the pastry out to 1/4 inches thick on a well floured board.

3. 3

   Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.

4. 4

   Place on ungreased baking tray and chill in the refrigerator for 30 minutes.

5. 5

   Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.

6. 6

   Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.

7. 7

   Filling.

8. 8

   melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes.

9. 9

   Blend in the flour and cook for 1 minute.

10. 10

    Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.

11. 11

    Season well with salt and pepper.

12. 12

    Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.

13. 13

    prep time includes making the shells.