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Creamy Truffle Mushroom Vol au Vents

Creamy Truffle Mushroom Vol au Vents

Sharing Dish | with Hard Italian Style Cheese and Chives
5.0(8)
Recipe Development Team
Recipe Development TeamUpdated on May 13, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
881 kcal
Protein
: 
17.4g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten)

180 grams

Sliced Mushrooms

1 unit(s)

Garlic Clove

1 bunch(es)

Chives

15 grams

Wild Mushroom Paste

75 grams

Creme Fraiche

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 sachet(s)

Truffle Zest

Not included in your delivery

75 milliliter(s)

Water

1 tbsp

Olive Oil

Energy (kJ)3688 kJ
Energy (kcal)881 kcal
Fat59.8 g
of which saturates32.5 g
Carbohydrate68.6 g
of which sugars11.7 g
Dietary Fibre4 g
Protein17.4 g
Salt2.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Garlic Press
•Chopping Board
•Fork
•Knife
•Baking Tray
•Brush
•Baking Paper
•Medium Saucepan

Instructions

To Start
1

a) Remove the puff pastry from your fridge and allow to come up to room temperature.

b) Preheat your oven to 220°C/200°C fan/gas mark 7.

Prep the Pastry
2

a) Cut the pastry into 6 equal squares. Place 2 squares side-by-side on another lined baking tray and poke holes in them using a fork.

b) Leaving a 2cm border, cut the centre from the remaining 4 squares. These are your border pieces. TIP: Save the centre pieces for another recipe.

Voila! Vol-au-Vents!
3

a) Brush a little water onto each border piece, then stack 2 border pieces on top of each pastry square on the lined baking tray, wet-side down, ensuring the edges and corners of each piece line up. These are your vol-au-vents!

b) Place the vol-au-vents onto the middle shelf of your oven until puffed and golden, 20-25 mins. Turn halfway through cooking.

Fry the Mushrooms
4

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sliced mushrooms to the pan.

b) Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

c) In the meantime, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).

d) Once the mushrooms have browned, add the garlic to the pan and cook for 1 min more. 

Up the Flavour
5

a) Stir the water for the sauce (see pantry for amount) and wild mushroom paste into the mushroom pan. TIP: If your wild mushroom paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

c) Once thickened, stir in the creme fraiche and hard Italian style cheese. Simmer for 1 min.

d) Stir through the truffle zest (add less if you prefer a milder truffle taste) and three quarters of the chives.

Assemble and Serve
6

a) Once the vol-au-vents are baked, push down the centre with the back of a spoon, then allow them to cool slightly, 5 mins.

b) Place on your serving platter, then divide the truffle mushroom mixture evenly between the vol-au-vents.

c) Sprinkle over the remaining chives to finish.

Enjoy!

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