Creamy Mushroom and Tarragon Vol-au-Vents Bake

Ingredients

• 320 g ready-rolled puff pastry
• 400 g chestnut mushrooms
• 200 g crème fraîche
• 3 shallots
• 2 clove garlic clove
• 10 g fresh tarragon
• 100 ml dry white wine
• 20 g butter
• 1 egg

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Cut the puff pastry into 4 rectangles. Score a 1cm border around each and brush with beaten egg, taking care not to brush over the score line. Bake for 15 minutes until puffed and golden.

2. 2

   Meanwhile, finely slice the shallots and mushrooms. Cook the shallots in butter for 3 minutes, add the garlic and cook for 1 minute more.

3. 3

   Add the mushrooms and cook over a high heat for 5 minutes until their liquid evaporates. Pour in the white wine and bubble until nearly evaporated.

4. 4

   Stir in the crème fraîche and tarragon leaves. Simmer for 2 minutes until thickened. Season generously.

5. 5

   Press down the centre of each pastry rectangle with a spoon to create a well. Spoon the mushroom filling into each case.

6. 6

   Serve immediately with a simple green salad and a glass of the remaining white wine.