Mini Mushroom Vol-au-Vents

Name: Mini Mushroom Vol-au-Vents
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24 pieces
Ingredients: 1 package of frozen puff pastry (thawed); 1 egg, beaten (for egg wash); 2 cups mushrooms, finely chopped; 1 small onion, diced; 1 clove garlic, minced; 2 tablespoons olive oil; 1/2 cup 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! These delightful little pastries are not only fun to eat, but they also deliver a burst of flavor with each bite. The savory mushroom filling perfectly complements the flaky pastry, making them a favorite among my friends and family. Whether as a starter for a dinner party or a tasty snack, these vol-au-vents are always a hit. Join me in creating these irresistible bites that everyone will adore!

Created by

Olivia Hayes

Last updated on 2026-01-07T10:28:08.963Z

One afternoon, I decided to experiment with puff pastry and mushrooms, and that’s how these Mini Mushroom Vol-au-Vents were born. I sautéed the mushrooms until they were perfectly caramelized and incorporated them with cream, which turned out to be a game-changer! The key is to let the mixture cool down before filling the pastry, ensuring that the vol-au-vents don't get soggy.

After testing a few different pastry techniques, I found that using frozen puff pastry yields the best texture—flaky and light without the hassle of making your own! I can’t wait for you to try these at your next gathering!

        Why You'll Love These Vol-au-Vents
        Irresistibly flaky texture that compliments the rich filling
Savory mushroom and cream flavor that delights the palate
Perfectly portioned bites, ideal for entertaining

      

Mastering Puff Pastry

Working with puff pastry can initially seem daunting, but with a few tips, you'll find it straightforward. Make sure your pastry is well-thawed, as excessive moisture can lead to a soggy vol-au-vent. Roll it out evenly to achieve that perfect flaky texture, and don’t hesitate to sprinkle a little flour on your surface and rolling pin to prevent sticking.

When cutting out the pastry circles, aim for a consistent thickness. This will help ensure they puff up evenly in the oven. For the base, using a larger cutter allows space for the filling, while using a smaller cutter creates the top that will sit on the filling without fully sealing the edges.

Flavorful Mushroom Filling

The mushroom filling is the star of these vol-au-vents, so using fresh, quality mushrooms is essential. Varieties like cremini or shiitake bring deep, earthy flavors that pair wonderfully with the cream. Cooking the mushrooms until browned not only enhances their taste but also ensures that any excess moisture evaporates, preventing a soggy filling.

Don't skip seasoning your filling adequately. A pinch of salt during cooking will bring out the flavors of the onions and mushrooms. Consider adding a splash of white wine or a sprinkle of thyme for an extra layer of flavor in your mixture. This small step elevates the dish and creates a more complex palate.

Serving and Storing Tips

These Mini Mushroom Vol-au-Vents are best served fresh from the oven, where their flaky exterior is at its peak. Consider serving them alongside a light salad or a charcuterie board to balance their rich flavor. If you're feeling adventurous, you can even drizzle them with balsamic glaze for a pop of acidity.

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, ensuring they regain their crisp outer shell. Alternatively, you can freeze them before baking; just add a few extra minutes to the baking time if cooking from frozen.

Ingredients

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

Ingredients for Pastry

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

Ingredients for Filling

2 cups mushrooms, finely chopped
1 small onion, diced
1 clove garlic, minced
2 tablespoons olive oil
1/2 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Make sure everything is prepared before you start assembling the vol-au-vents!

Instructions

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

Prepare the Pastry

Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on a floured surface to about 1/8 inch thick. Using a round cutter, cut out circles for the base and smaller circles for the tops.

Place the base circles on a baking sheet lined with parchment paper.

Make the Mushroom Filling

In a skillet, heat olive oil over medium heat. Add onions and garlic, cooking until soft. Stir in the mushrooms and cook until browned and any liquid has evaporated.

Remove from heat and mix in the heavy cream. Season with salt and pepper.

Assemble the Vol-au-Vents

Spoon the mushroom filling into the center of each base circle. Brush the edges with beaten egg, then place the smaller pastry circles on top, pressing down gently to seal. Brush the tops with more egg wash.

Bake

Bake in the preheated oven for 20-25 minutes or until golden brown and puffed. Let them cool slightly before serving and garnish with fresh parsley.

Enjoy your delicious Mini Mushroom Vol-au-Vents!

Pro Tips

Make sure to not overfill the vol-au-vents, as the puff pastry needs room to rise during baking. If you prefer a vegetarian option, feel free to replace mushrooms with a mix of your favorite vegetables.

Ingredient Substitutions

If you’re looking to make this recipe vegan, you can replace the heavy cream with coconut cream for a similar texture and richness. For the puff pastry, ensure you choose a vegan brand or make your own using plant-based butter.

In case mushrooms are unavailable, finely chopped vegetables like zucchini or spinach can work as substitutes, although the flavor profile will change. You may also try combining various chopped vegetables for a medley, keeping the sautéing step the same to develop flavor before adding the cream.

Scaling the Recipe

Preparing for a larger gathering? This recipe can easily be scaled up. If doubling or tripling the batch, consider using multiple trays in the oven but allow for additional time, as overcrowding can affect even baking.

Always keep an eye on the pastries as they bake. If you're making more than one batch, stagger the trays on different oven racks and rotate mid-baking to promote even puffing and browning throughout the vol-au-vents.

Common Troubleshooting

If your vol-au-vents don’t puff as expected, it’s likely due to the pastry being too wet or the dough not being chilled adequately before baking. Ensure you handle the pastry as little as possible and keep it refrigerated until you’re ready to bake.

Should you encounter soggy bottoms, it could be a sign that your filling was too moist. Make sure mushrooms are well cooked and any liquid has evaporated before incorporating cream. Additionally, a layer of grated cheese added directly on the base before the filling can act as a barrier against moisture.

Questions About Recipes

→ Can I make the filling in advance?

Yes! You can prepare the mushroom filling a day ahead and store it in the refrigerator. Just assemble the vol-au-vents right before baking.

→ What other fillings can I use?

You can experiment with different fillings such as cheese and spinach, shredded chicken, or even a sweet fruit filling for a dessert version!

→ Can I freeze the assembled vol-au-vents?

Yes, you can freeze them before baking. Just ensure they're properly wrapped to avoid freezer burn. Bake them directly from frozen, adding a few extra minutes to the baking time.

→ How do I know when they are done baking?

They should be golden brown on top and puffed up. You can tap them gently; they should sound hollow inside.