Mini Mushroom Vol-au-Vents

Name: Mini Mushroom Vol-au-Vents
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 pieces
Ingredients: 1 sheet of puff pastry, thawed; 1 egg, beaten (for egg wash); Flour, for dusting; 200g mushrooms, finely chopped; 2 tablespoons butter; 2 cloves garlic, minced; 150ml heavy cream; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Global Flavors

I absolutely love making Mini Mushroom Vol-au-Vents for any gathering or just a cozy evening at home. These delightful pastries are filled with a creamy mushroom mixture that is simply irresistible. Each bite is flaky, savory, and bursting with flavor, making them perfect for impressing guests or treating ourselves on a special occasion. The beauty of this recipe is how quickly they come together while still looking elegant. Trust me, once you try these, they will become a favorite in your recipe repertoire.

Created by

Heidi Lawson

Last updated on 2026-01-10T01:10:22.835Z

When I first made these Mini Mushroom Vol-au-Vents, I was surprised by how effortlessly they whipped up into such a gourmet treat. The key is to ensure your pastry is chilled when you handle it to maintain the flaky texture. I learned this from a pastry chef who emphasized that temperature is everything. The result is a heavenly puff that literally melts in your mouth.

Another tip I picked up along the way is to sauté the mushrooms until all the moisture is evaporated before mixing them with the cream. This prevents the filling from making the pastry soggy. It’s all about that perfect bite—crispy on the outside and deliciously creamy on the inside!

        Why You'll Love This Recipe
        Delicate pastry that crispens beautifully in the oven.
Rich, savory mushroom filling bursting with flavor.
Perfectly bite-sized for entertaining or snacking!

      

Mastering Puff Pastry

Puff pastry is a delicate dough made primarily of flour, water, and butter. The key to achieving that delightful flaky texture lies in the way you handle it. Make sure to keep your butter cold while rolling it out. This helps to create the steam pockets that make the pastry puff during baking. If you find the dough is getting too warm, pop it in the fridge for 10 to 15 minutes to chill before continuing.

When cutting out the pastry circles, it's important to handle the dough as little as possible. Overworking the dough can lead to a tough texture. Use a sharp cookie cutter, and gently press down without twisting to ensure clean edges. Additionally, dust your work surface and the rolling pin with flour to prevent sticking, but be careful not to add too much, as this can inhibit puffiness.

The Flavor of Mushrooms

Choosing the right mushrooms can elevate your filling significantly. While button mushrooms are a common choice, consider using a mix of cremini and shiitake for added depth of flavor. Sautéing them until they are browned not only removes excess moisture but also enhances their natural umami notes, making your filling more robust. If you want a richer flavor, try adding a splash of white wine to the pan after the mushrooms have cooked down, stirring until it reduces.

Don't skimp on seasoning your filling. Salt and pepper are essential, but you might also experiment with a pinch of nutmeg or some fresh thyme to complement the earthiness of the mushrooms. Taste your filling before assembling to ensure the seasoning is just right — it should be savory enough to stand out against the buttery pastry.

Making Ahead and Storage

Mini Mushroom Vol-au-Vents can be prepared in stages, making them an ideal appetizer for entertaining. You can prepare the filling and store it in the refrigerator for up to two days before assembly. Just reheat it gently over low heat, adding a splash of cream if it thickens too much. The pastry cases can also be baked ahead of time; just keep them in an airtight container at room temperature for up to a day, ensuring they remain crisp.

If you find you have leftovers, these pastries can be stored in the refrigerator for about 2 days. However, to retain their crisp texture, consider reheating them in a preheated oven at 180°C (350°F) for about 10 minutes. Avoid using the microwave, as this will make the pastry soggy. Alternatively, you can freeze the pastry shells before baking; just make sure to place them in a single layer on a baking sheet until frozen, then transfer them to a freezer bag for up to three months.

Ingredients

For the Pastry

1 sheet of puff pastry, thawed
1 egg, beaten (for egg wash)
Flour, for dusting

For the Filling

200g mushrooms, finely chopped
2 tablespoons butter
2 cloves garlic, minced
150ml heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Ensure all ingredients are at room temperature before you start preparing to achieve the best results.

Instructions

Prepare the Pastry

Preheat your oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface and cut out circles using a cookie cutter. Use a smaller cutter to create a ring inside half of the circles to form the vol-au-vent cases.

Bake the Pastry

Place the outer circles on a baking sheet, brush with beaten egg, and place the inner rings on top before brushing them as well. Bake for 15-20 minutes until golden and puffed.

Prepare the Filling

While the pastry bakes, melt butter in a pan over medium heat. Add the minced garlic and chopped mushrooms, sauté until mushrooms are browned and all moisture has evaporated. Stir in the heavy cream, and season with salt and pepper.

Cook until slightly thickened.

Assemble

Once the vol-au-vent cases are baked, remove them from the oven and gently pull off the inner circle to create a small well. Fill each with the mushroom mixture and garnish with fresh parsley before serving.

Serve warm for best flavor and texture.

Pro Tips

For extra flavor, consider adding a splash of white wine to the mushroom filling while cooking.

Presentation Tips

Presentation is key when serving Mini Mushroom Vol-au-Vents. After filling, consider placing a small sprig of parsley on each pastry for a vibrant touch of color. You can also drizzle a bit of truffle oil on top just before serving to enhance the aroma and give an extra touch of luxury. For added flair, serve them on a beautiful platter lined with fresh greens or edible flowers.

Another idea for presentation is to use small wooden or decorative cocktail picks, making them easy for guests to pick up and nibble on. This also elevates the dining experience, turning a simple appetizer into a striking centerpiece. Pair them with a light white wine or champagne for a truly sophisticated touch.

Variations to Try

Feel free to experiment with the mushroom filling to cater to different tastes. For a cheese lover's twist, add crumbled goat cheese or shredded Gruyère into the cooked mushroom mixture — it melts beautifully and adds richness. Additionally, consider incorporating sautéed spinach or caramelized onions for a variety of flavors and textures that will surprise and delight your guests.

For a more gourmet interpretation, you can substitute mushrooms with other ingredients like finely chopped cooked chicken or roasted vegetables such as asparagus or bell peppers. This allows you to create a diverse platter of vol-au-vents, catering to various dietary preferences. Just remember to adjust the cooking times as needed to ensure all fillings are adequately cooked through and well-seasoned.

Questions About Recipes

→ Can I make the pastry ahead of time?

Yes, you can prepare the pastry a day in advance and store it in the fridge until you're ready to bake.

→ What other fillings can I use?

You can use shredded chicken, sautéed spinach, or cheese for different variations.

→ How do I store leftovers?

Store any leftover vol-au-vents in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispness.

→ Is this a vegetarian recipe?

Yes, this recipe is vegetarian as it features mushrooms and no meat.