Directions

To make vol au vents from frozen puff pastry

1Preheat the oven to 200 C. / 180 C. fan forced.

2If your puff pastry needs defrosting, defrost it at room temperature – this will take about 10 minutes or so depending on the temperature of your kitchen.

3Cut out circles with a 6cm round cookie cutter.

4Using a smaller, 4cm round cookie cutter cut holes in the middle of half of the circles.

5Lay the large circles on a lined baking sheet.

6Brush the rings with a little melted Nuttelex and also brush the edges of the circles with a little melted Nuttelex. Repeat with the remaining circles and puff pastry rings. Note if using baking weights (to minimise the bases rising too high) add the clean baking weights inside the vol au vent circles.

7Place them in the preheated oven and bake for about 8-10 minutes or until the pastry has risen, then remove from the oven and remove the weights, if using.

If using prepared vol au vents

1Preheat the oven according to the package instructions for the vol-au-vent pastry cases. Place the pastry cases on a baking tray and bake as directed, usually around 10 minutes, until golden and puffed. Remove from the oven and set aside to cool slightly.

For the filling

1Gather all filling Ingredients. Finely chop the mushrooms

2Heat the Nuttelex in a large frypan over medium heat with mushrooms and rosemary, stirring occasionally until the mushrooms are tender and any released liquid has evaporated, about 5-7 minutes. Season with salt and pepper to taste.

3Remove the pan from the heat and stir in the chopped semi-dried tomatoes. Allow the mixture to cool slightly, then gently fold in your choice of crumbled goat cheese.

4Spoon the mushroom mixture into the warm vol-au-vent pastry cases and garnish with your fave micro herbs/ greens.