Rudder Cafe

    Sausage and Mushroom Vol-au-Vents     

Mushroom and Sausage Vol-au- Vents

2 sheets puff pastry
1 flat of crimini mushrooms, finely chopped
1/3 lb hot pork sausage
½ onion, diced
5 cloves garlic, minced
¼ cup dry white wine
8oz cream cheese
1 egg
¾ cup Parmesan, finely grated
1 tablespoon finely chopped flat leaf parsley
½ teaspoon salt and pepper, to taste

2 eggs, beaten for egg wash

Heat your oven to 375 degrees.

Over medium high heat, cook and break up your pork sausage in non-stick sauté pan. Once cooked set aside in a large bowl. Next add your diced onions and cook down, about 5 minutes. Add in your crimini mushrooms and cook down until tender. Next add your minced garlic. De-glaze pan with your dry white wine, making sure to scrape all of the brown out of the pan – approximately 5 minutes. Take the mixture and add it into the bowl with the sausage. Add the cream cheese, egg, parmesan, parsley, salt and pepper to the bowl and stir all ingredients together and set aside.

Roll out your pastry, and cut out pastry rounds with a round pastry cutter. Place on parchment or silicon baking mat lined sheet pan. Take a smaller round pastry cutter and make indentations in the center of the pastry rounds making sure not to cut all the way through the pastry. Add filling into the smaller round indentations of the pastry.

Take a small pastry brush and brush the outsides of the pastry with the two beaten eggs. Place in the oven and cook for 8-10 minutes or until golden brown. Recipe yield is 24.