Beef And Mushroom Vol-Au-Vents (From Bord Bia, The Irish Food Board)

1. 1

   Preheat the oven to 200u00b0C (400u00b0F), Gas mark 6. Heat a heavy-based frying pan.

2. 2

   Add the olive oil and fry the onion and garlic for 4-5 minutes until the onion is soft.

3. 3

   Add the mushrooms and mix well to combine

4. 4

   Cook for another 2-3 minutes until the mushrooms have begun to release their juices.

5. 5

   Add the beef to the mushroom mixture and saute for another 2-3 minutes until the beef is lightly browned.

6. 6

   Sprinkle over the Madeira and allow to bubble down. Add the cream and bring back to a simmer, stirring continuously, then simmer for another 5 minutes to allow the flavours to mingle.

7. 7

   Remove from the heat and season to taste.

8. 8

   Meanwhile, arrange the vol-au-vent cases on a non-stick baking sheet and cook for 10-15 minutes or according to packet instructions.

9. 9

   Just as the cases are cooked, reheat the beef and mushroom mixture.

10. 10

    Arrange the hot vol-au-vent cases on serving plates and carefully remove the lids.

11. 11

    Add a little salad to the side of each serving, then spoon in the beef and mushroom filling and top with the parsley and lids to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.