Ham and Mushroom Vol au Vent
Servings:
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Ingredients
Instructions
Nutrition
| 1 | Eggs | |
| 250 g | Ham | (cooked) |
| 1 | Onions | |
| 450 g | Mushrooms | |
| 300 g | Cherry tomatoes | |
| 170 g | Spinach | |
| 1 | Lemons | |
| 1 tbsp | Milk | |
| 300 ml | Cream | |
| 320 ml | Milk | |
| 3 cloves | Garlic | |
| 1 tbsp | Chives | |
| 1 tbsp | Fresh parsley | |
| 20 g | Basil | |
| 320 g | Puff pastry | |
| 1 tbsp | Sesame seeds | |
| 4 tbsp | Rapeseed oil | |
| 2 tsp | Cornstarch | |
| 1 tbsp | Balsamic vinegar |
- Prepare the salad: halve the cherry tomatoes, zest the lemon, and add all to a bowl. Add half of the oil, the balsamic vinegar, basil and a pinch of salt. Stir to combine and allow to infuse while you prepare the rest of the ingredients, or overnight.
- Prepare the pastry: 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, then cut again into triangles. Line a large baking tray with parchment paper and place the prepared pastry on top. Make an egg wash by combining the egg with 1 tbsp of milk, and brush over the pastry.
- Sprinkle the sesame seeds over the brushed pastry. 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.
- Make the filling: dice the onion and garlic, quarter the mushrooms, finely chop the chives and parsley, and set all aside. Heat the other half of the rapeseed oil in a pot on a medium heat. Add the onion and garlic for about 2-3 minutes, until softened but not coloured, then add the mushrooms and mix well. Leave to cook for about 4-6 minutes, stirring occasionally, until the mushrooms have cooked through.
- Add the rest of the milk and cream (equal parts) and bring to a boil. Add 2 tbsp of cold water to the cornflour, mix well, and add to the sauce to thicken it, then bring the pot back to a boil. Add the cubed ham and reduce the heat and simmer for about 5 minutes, stirring occasionally. Season to taste, and add in the chopped chives & parsley.
- Carefully cut each of the prepared pastry triangles horizontally, so that you have a base and a top. Place the base in the centre of a plate. Gently spoon the mushroom filling on top, then cover with the remaining half of the pastry. Place the tomato salad to the side followed by the spinach or mixed salad leaves.
Fat:
52.4g
Saturates:
17.6g
Sugars:
9.3g
Protein:
19.1g
Carbs:
39.3g
Fiber:
4.1g
57.6%
Calories
39.7%
Carbs
22.5%
Protein
131%
Fat
16.4%
Fiber