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Cherry Tomato and Mushroom Vol Au Vents

Our cherry tomato and mushroom Vol au vents are the perfect no-fuss fancy food to wow your guests this Christmas.


  • 500g pack puff pastry OR 8 to 10 vol au vent cases
  • plain flour, for dusting
  • 1 egg yolk, whisked
  • 40g butter, chopped
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 2 tbsp thyme leaves, reserve some for topping
  • 400g Ardmona Cherry Tomatoes
  • 200g mixed mushrooms, sliced
  • 1/2 cup vegetable stock
  • 1/4 cup creme fraiche
  • 2 tbsp chives, sliced, reserve some for topping


  1. If making the vol au vent cases, preheat oven to 200C and line a large baking tray with baking paper.
  2. Roll out the pastry on a lightly floured surface and cut into 15cm rounds, trimming any edges.
  3. Score a smaller circle inside each one, leaving a 2cm border, taking care not to cut the pastry all the way through.
  4. Put the cases on the tray, lightly brush with egg glaze and bake for 15 to 20 minutes until puffed up and golden brown. Transfer to a wire rack to cool.
  5. When cool, carefully remove and discard the central piece of pastry from each one. Set aside.
  6. Melt butter in a frying pan over medium heat and add the shallots, garlic, thyme, 350g cherry tomatoes and 175g mushrooms, cook for 6 minutes or until the mushrooms are golden brown.
  7. Add stock and bring to a simmer, cook for 5 minutes or until the liquid has reduced by half.
  8. Remove from heat and stir through creme fraiche.
  9. Using a stick blender, blend the mixture for a few seconds. The consistency should be slightly chunky.
  10. Stir through chives and season with salt and pepper.
  11. Divide mixture between the vol au vent shells and top with the remaining mushrooms, cherry tomatoes, thyme and chives.
Cherry Tomato and Mushroom Vol Au Vents

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