889- Mushroom Vol au Vent with Pesto Sauce/ فول أو فون بالفطر وصلصة البيستو

Ingredients :

For the filling
Panzani Pesto Sauce
7 ounces (200g) mushrooms, diced
1 cup (250ml) milk
1 tablespoon flour
1 garlic clove, minced
1 tablespoon parsley, chopped
Salt to taste
1/2 teaspoon pepper
1 tablespoon neutral oil
1 tablespoon butter

For the pastry
10 ounces (300g) Puff Pastry
1 egg yolk, beaten

For decoration
1 tablespoon parsley, chopped

Directions :

Step 1: Making the Puff Pastry
1.Place the puff pastry on a lightly floured work surface and roll it out to a 3mm thickness. Using a cookie cutter, cut the puff pastry into 6cm disks. Place half of the disks on a parchment-lined baking sheet.
2.Using a 5cm cookie cutter, cut the remaining half of the puff pastry disks. Discard the inner circles and place each of the rings on top of the 6cm disks.
3.Brush the puff pastry with the beaten egg yolk and bake in a preheated oven to 180° degrees celsius (375°F) for 30 to 35 minutes until golden brown. Set aside to cool for 15 minutes.

Step 2: Making the Filling
4.Heat the neutral oil in a pan over medium heat, add the mushrooms and cook for 5 minutes. Add salt, mix to combine then set aside in a large bowl.
5.In the same pan, add the butter and garlic. Cook while stirring for one minute. Add the flour and cook for 3 minutes.
6.Add the milk gradually while whisking until the sauce thickens. Add the sauce to the mushrooms. Add pepper and parsley, then mix to combine.
7.Add 1 teaspoon of the Panzani pesto sauce to each puff pastry vol au vent, then add 1 tablespoon of the mushroom sauce mixture on top. Sprinkle with parsley then serve.