Asparagus and Mushroom Vol-au-Vents

Simple yet impressive…

This simple yet impressive dish looks the part when served on your table, this recipe is a great starter, side dish or main.



4 servings


Plant Based

Prep time

45 minutes


30 minutes


  • 300g White Mushrooms

  • 2 Garlic Cloves

  • 2 tbsp Olive Oil

  • 2 tbsp Parsley

  • 1/2 cup White Wine

  • 1 bunch Asparagus

  • 1 Puff Pastry Sheet

  • For the caper sauce
  • 1 tbsp Capers

  • 1 tbsp Chopped Parsley

  • 1 Garlic Clove

  • 1 tbsp Fresh Basil

  • 1 tbsp Olive Oil


  • Roughly chop the mushrooms.
  • In a saucepan, cook the oil, garlic and mushrooms until golden, add the wine and let it reduce until it has evaporated, remove from the heat and add the parsley.
  • Steam the asparagus and cut into 2 cm pieces. Set aside the tops for garnish and blend the rest with the mushroom mix.
  • Roughly blend the caper sauce ingredients and set aside.
  • Pre-heat the oven at 170°C. Roll out the pastry on a floured surface or sheet of baking paper. Using a big cutter or a large glass about 7cm diameter, cut out 4 circles. Cut out two of the centres with a smaller cutter and place the outer circles on top of the other two circles.
  • Place the circles on a lined baking tray and bake for 25 minutes at 170°C until gold and flaky.
  • Fill the middle of each vol au vent with the mushroom and asparagus mix and garnish with the asparagus tips. Serve with the caper sauce.
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