Vol-au-vent with cheese and mushrooms
Total time 40 m.
Preparation 20 m.
Preparation 20 m.
Easy
Number of servings
9
Ingredients
Yeast-free puff pastry
300
g
Semi-hard cheese
100
g
Garlic
2
clove(s)
Mayonnaise
3
tbsp.
Egg yolk
1
pc.
Red onion
1
pc.
Marinated honey mushrooms
to taste
Fresh parsley
to taste
Nutritional value
One serving (~ 64 g)
Proteins 5,43 g
Fats 15 g
Carbohydrates 14 g
Calorie content 212 kcal
Cooking steps
1
Roll out the dough into a layer 5 mm thick and cut out circles using a suitable glass or shot glass. Cut out the centers of half the circles.
2
We stack the blanks one on top of the other and place them on a baking sheet covered with parchment. Lubricate with yolk.
We stack the blanks one on top of the other and place them on a baking sheet covered with parchment. Lubricate with yolk.
3
Prick the center of each vol-au-vent with a fork or toothpick.
Prick the center of each vol-au-vent with a fork or toothpick.
4
Bake in an oven preheated to 200°C for about 10-15 minutes. Cool the finished vol-au-vents well.
Bake in an oven preheated to 200°C for about 10-15 minutes. Cool the finished vol-au-vents well.
5
For the filling, combine finely grated cheese, pressed garlic and mayonnaise.
For the filling, combine finely grated cheese, pressed garlic and mayonnaise.
6
Stir until smooth.
Stir until smooth.
7
In the cooled vol-au-vents, very carefully press through the swollen center. Fill with filling.
Sprinkle chopped herbs on top and arrange the honey mushrooms.
Decorate the dish with onion rings or half rings and green leaves.
Bon appetit!
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