Mushroom & Spinach Vol-au-Vents Recipe - Great British Chefs
Award-winning chef, Mark Dodson, shares his gourmet vol-au-vents recipe, which includes mushroom, goat's cheese and a poached duck egg – a fantastic vegetarian
Ingredients
- 4 puff pastry, cut into 9cm circles
- olive oil
- 80g of vulscombe goat's cheese
- 160g of baby spinach leaves, picked and washed
- 80g of wild mushrooms, finely sliced
- 4 duck eggs
- salt to season
- 4 red peppers, finely diced
- 1 banana shallot, finely diced
- 1 garlic clove, minced
- 100ml of cream
- 1 tbsp of chives, chopped
- 1 bunch of rocket
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