Preheat oven to 200°C.
Prepare the vol-au-vents by cutting 18 circles out of the pastry (about 7cm in diameter). Cut the centres out of 12 discs to form rings, leaving an edge of about 1,5cm.
Place the discs onto greased baking sheets. Wet the edges with a little water and place a ring neatly onto each. Wet the top of each ring slightly and place a second ring on top. Prick the base with a fork and chill for 15 minutes. Also chill the smaller discs.
Add 5ml water to the egg yolk and brush onto the pastry. Bake all the pieces of pastry for 20 minutes or until golden brown.
Fry the garlic in 10ml butter for one minute, then add the rest of the butter.
Mix the cornflour into the milk and stir well to combine. Once the butter has melted, add the milk and cornflour mixture and bring to the boil. Stir constantly to prevent lumps forming. Lower the heat and stir until the mixture thickens. Add the cream and season with salt and freshly ground black pepper.
Fry the mushrooms in a little olive oil for three to five minutes, then add half the mushrooms and half the biltong to the sauce.
Fill the vol-au-vents with mushroom sauce. Top with the reserved mush- rooms and biltong and a pastry disc. Serve immediately.
Text and image source: Ideas
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