Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Line a large baking sheet with baking paper.
Roll out 640 g Puff pastry and cut each sheet into three equal rectangles.
Whisk 1 Egg Brush one piece of pastry with the egg and top with a second piece of pastry. Brush this one with egg and top with the third piece of pastry. Brush with egg again. Repeat with the other three pieces, so you have two stacks of three pieces of pastry.
Use a 7cm/2.75in cookie cutter to cut out disks from the pastry. Use a 5cm/2in cookie cutter and lightly press into the disks, about ¾ of the way through (b). DO NOT cut all the way through!
Put the disks onto the baking tray and into the oven. Bake for 22-23 minutes until slightly golden brown (a). Use a sharp knife to gently cut out the inner circle (b). Either discard, or use as a lid for your vol au vents.
Return to the oven and bake for a further 5 minutes.
Heat 1 teaspoon Olive oil in a frying pan and add 140 g Shiitake mushrooms and 3 Shallots. Cook for 4-5 minutes, until softened.
Add the 120 g Quorn Finely Sliced Ham Style Slices, 100 g Cream cheese, 80 g Cheese, 2 tablespoon Milk and 1 pinch Sea salt and black pepper. Reduce the heat to low and cook until the cheese has melted.
Leave the mushroom mixture to cool for a couple of minutes. Carefully spoon the mixture into the cooked vol au vent cases.
Top with Fresh parsley (optional).
Notes
This recipe calls for two 320g packs of puff pastry, but not all is used. We have calculated the correct nutritional information to reflect exactly how much pastry has been used.
Allow the vol au vent cases to cool for a minute or two before adding the filling.
We used two teaspoons to add the filling to the cases which makes it a bit easier.
If you want to add a bit of spice to these, why not add a pinch of Peri Peri seasoning?
You could use sour cream instead of cream cheese if you prefer.
Use a frilled cookie cutter for a different shape.