Revive the 1970s with this deliciously retro vol-au-vent recipe.
1 packet ready-made puff pastry
1 free-range egg, beaten
15g/½oz butter
50g/2oz plain flour
200ml/7fl oz vegetable stock
1 tbsp curry paste, mixed with a little hot water
salt and freshly ground black pepper
1 free-range egg yolk
75ml/3fl oz double cream
100g/3½oz chestnut mushrooms, sliced and fried until tender
200g/7oz celeriac, cubed and roasted until tender
3 spring onions, chopped
1 tbsp flaked almonds
Preheat the oven to 200C/400F/Gas 6.
Roll the puff pastry out thinly on a floured work surface. Using a 7.5cm/3in pastry cutter, cut out 24 circles. Cut a smaller circle out of the centre of 12 of the circles (approximately 2cm/¾in smaller than the first batch.)
Place the first 12 circles onto a floured baking tray. Brush the edges lightly with egg wash and place the remaining pastry circles on top. Bake for about 15 minutes, or until golden-brown and crisp.
Reduce the oven to 180C/350F/Gas 5.
Melt the butter in a heavy-based saucepan. Add the flour and stir the mixture for one minute. Remove it from the heat and gradually beat in the warm stock and curry paste. Put the sauce back on the heat, season with salt and freshly ground black pepper and simmer for 10 minutes, stirring constantly.
Beat the egg yolk and cream together in a bowl until well combined, then stir into the sauce.
Stir in the mushrooms, celeriac, spring onions and flaked almonds.
Spoon the mixture carefully into the pastry cases and bake in the oven for 10 minutes.
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