Mini Mushroom Vol-au-Vents

Name: Mini Mushroom Vol-au-Vents
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 sheet of puff pastry, thawed; 1 egg, beaten (for egg wash); 500g mushrooms, chopped; 1 small onion, finely diced; 2 cloves garlic, minced; 2 tablespoons butter; 1 tablespoon olive oil; 1 teaspoon fresh thyme, chopped; Salt and pepper to taste; 100ml cream

Highlighted under: Global Flavors

I am absolutely in love with making Mini Mushroom Vol-au-Vents for any gathering. The flaky pastry paired with a rich, savory mushroom filling always wins everyone over. Preparing these can seem a bit tricky at first, but once you get the hang of it, it’s an enjoyable culinary adventure. Plus, they make great finger foods that are as fun to make as they are to eat! Ideal for impressing guests at a party or simply treating yourself, each bite is a testament to the beauty of homemade pastries.

Created by

Megan Douglas

Last updated on 2026-01-07T12:04:14.742Z

When I first attempted to make Mini Mushroom Vol-au-Vents, I was intimidated by the delicate puff pastry, but it turned out to be so rewarding! I learned that using chilled ingredients and handling the dough lightly makes a world of difference in achieving that perfect flaky texture. The key is to work quickly and keep the dough cold to create those beautiful layers.

During my last batch, I experimented with a blend of different mushrooms and incorporated fresh thyme for depth of flavor. The end result was not only delicious but visually appealing. Serving them warm, right out of the oven, is a must! They disappear before you know it.

        Why You'll Love This Recipe
        Irresistible flaky pastry that melts in your mouth.
Savory mushroom filling bursting with flavor.
Perfect for soirées, dinner parties, or as a delightful snack.

      

Understanding Puff Pastry

Puff pastry is the backbone of these Mini Mushroom Vol-au-Vents, offering a light and flaky texture. The layers in puff pastry create air pockets that puff up during baking, resulting in that iconic golden and delicate finish. When rolling it out, aim for a thickness of about 1/8 inch to ensure the layers separate during baking but are still strong enough to hold the filling.

To ensure the best rise and texture, handle the pastry as little as possible. Overworking the dough can lead to a tough texture. If you notice the puff pastry becoming warmer while you’re working, place it back in the refrigerator for a short time to maintain its integrity. It's a small step that ensures perfect results.

Perfecting the Mushroom Filling

Choosing the right mushrooms is key to maximizing flavor in your filling. Varieties like cremini or shiitake add a deeper, earthy taste while button mushrooms provide a milder flavor. Combining different types can enhance complexity. Be sure to chop them uniformly so that they cook evenly and meld beautifully with the garlic and thyme.

Cooking the mushroom filling requires attention. Sauté until the mixture is not only soft but also any moisture has mostly evaporated. A watery filling can lead to soggy pastry shells. Aim for a thick, creamy consistency that clings to the mushrooms; the cream should be added gradually, allowing it to incorporate fully into the mixture before taking it off the heat.

Serving and Storage Tips

Serving Mini Mushroom Vol-au-Vents warm is best to appreciate their texture and flavor. If you're preparing them in advance, consider heating them in a 180°C (350°F) oven for about 10 minutes to revive the puffiness before serving. For added elegance, sprinkle fresh parsley or chives on top for a pop of color.

If you have leftovers, store the filling and pastry shells separately to maintain texture. The pastry can be kept at room temperature for one day, while the filling should be refrigerated for up to three days. For longer storage, both can be frozen: bake the shells, freeze until solid, then store them in a freezer bag. Reheat in the oven from frozen to restore their flaky charm.

Ingredients

Gather the following ingredients to create these delightful Mini Mushroom Vol-au-Vents:

For the Pastry

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

For the Filling

500g mushrooms, chopped
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
100ml cream

Once you have all your ingredients ready, you're set to begin the preparation!

Instructions

Follow these steps to create your Mini Mushroom Vol-au-Vents:

Prepare the Pastry

Preheat your oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface. Cut out circles using a cookie cutter and then cut smaller circles from the center of half the circles to create the ‘lids’ for the vol-au-vents.

Bake the Pastry Shells

Place the pastry shells on a baking tray lined with parchment paper. Brush with the beaten egg wash. Bake in the preheated oven for about 15-20 minutes until golden and puffed. Once baked, allow to cool slightly.

Make the Filling

In a skillet, heat the butter and olive oil over medium heat. Sauté the onions and garlic until translucent, then add the chopped mushrooms. Cook until the mushrooms are soft, about 5-7 minutes. Stir in the thyme, cream, salt, and pepper. Cook for an additional few minutes until thickened.

Assemble and Serve

Carefully pull out the centers of the pastry shells, creating a cavity. Fill each shell with the mushroom mixture, and place the lids on top. Serve warm and enjoy!

These pastries are best enjoyed fresh from the oven!

Pro Tips

Serve these Mini Mushroom Vol-au-Vents with a side of tangy dipping sauce to elevate the flavors even more.

Ingredient Substitutions

For a vegetarian option, replace the butter with a plant-based alternative and double up on the mushrooms for added richness in flavor. You can also experiment with adding spinach or cheese to your filling for a different twist, ensuring that they complement rather than overpower the mushroom essence.

If you don’t have cream on hand, a mixture of milk and a bit of cornstarch can create a similar texture. Alternatively, a dairy-free cream can easily substitute, making these vol-au-vents a delightful choice for lactose-intolerant guests.

Scaling the Recipe

This recipe is easily scalable for larger gatherings. For every additional 100g of mushrooms, consider making one extra sheet of puff pastry. Adjust the filling seasoning proportionally to avoid an overpowering taste. If you're anticipating a larger crowd, preparing a double batch may tempt you to run out sooner than expected.

When scaling, ensure you have enough baking trays on hand, as they should not be crowded on the tray to allow for even baking. If working in batches, keep the first set warm in a low oven while the next batch bakes.

Questions About Recipes

→ Can I use frozen puff pastry?

Absolutely! Just make sure to thaw it completely before using.

→ What other fillings can I use?

Feel free to experiment with different vegetables, cheese, or even a meat filling for variety.

→ Can I prepare these ahead of time?

Yes, you can prepare the filling ahead and assemble the vol-au-vents just before baking.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to two days. Reheat in the oven to retain crispiness.