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Don’t know how to pronounce that? Good news, it doesn’t matter. All you need to know is that these crispy puffs of golden pastry are filled with creamy, garlicky goodness, and they’re calling your name.

You will need

Serves 8

  • 6 sheets of frozen dairy-free puff pastry squares, thawed but still cold
  • 1/2 cup soy milk, for brushing (or plant milk of choice)
  • 3–4 tablespoons finely chopped chives

Easy White Sauce

  • 1/4 cup olive oil
  • 1/4 cup chickpea flour (besan)
  • 3 cups full-fat soy milk (or plant milk of choice)
  • 3 teaspoons garlic powder
  • 3 teaspoons onion powder
  • 1/3–1/2 cup nutritional yeast
  • 50 g dairy-free cheese, grated (optional)

Mushroom Mix

  • 1 tablespoon olive oil
  • 200–300 g button mushrooms, some diced, the rest sliced (for varied texture)
  • 1–2 garlic cloves, crushed and finely chopped
  • 1 tablespoon finely chopped chives
  • 1 tablespoon roughly chopped flat-leaf parsley
  • 1/8 teaspoon freshly grated nutmeg (optional)

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15 mins to prep

  1. Step 1

    Line two baking trays with non-stick baking paper. Cut each square pastry sheet into four even pieces (making 24 pastry squares). Using a round biscuit cutter a little smaller than your pastry squares, cut through the centre of 16 pastry pieces, but leave the pastry in place; this is just so you can lift out the centres after they’ve cooked to spoon in the filling. Leave eight of the pastry shapes whole to use as the vol-au-vent bases.

  2. Step 2

    Stack your pastry squares three pieces high, with a whole piece on the bottom, and two cut pieces on top. Brush a little soy milk in between each layer to make them stick. You’ll end up with eight vol-au-vent cases. Arrange on the baking trays and chill in the fridge to let the pastry rest.

  3. Step 3

    To make the white sauce, heat the olive oil in a large saucepan over medium heat. When it is hot, add the chickpea flour, whisking constantly to avoid lumps. Cook, stirring, for about 30 seconds, until the mixture is smooth and the flour starts to smell a little toasty. Gradually add the soy milk, whisking, to form a smooth sauce. Bring it to a boil, then immediately reduce the heat to a simmer, stirring constantly until the sauce has thickened. Stir in the garlic and onion powders, then remove from heat. If the sauce has thickened too much at this point, simply stir in a little more soy milk. Stir in nutritional yeast and dairy-free cheese, if using. Season to taste with salt and pepper and set aside.

  4. Step 4

    Preheat the oven to 200°C conventional, or 180°C fan-forced.

  5. Step 5

    To make the mushroom mix, warm the olive oil in a frying pan over medium heat. Add the mushrooms and cook, stirring occasionally, for about 5 minutes, until soft. Add the garlic and cook for 20 seconds. Remove from heat and stir in the chives, parsley and nutmeg, if using. Stir the mushroom mix through the white sauce and set aside.

  6. Step 6

    Brush the tops of your pastry squares with a little soy milk. Transfer to the oven and bake for 20–25 minutes, or until puffed and lightly golden.

  7. Step 7

    Remove from the oven. When cool enough to handle, use a sharp knife to cut around the circle indentation on the top of your pastry squares and take off their lids. Spoon in the saucy mushrooms and sprinkle with half the chopped chives. Bake for a further 10 minutes, or until the filling is heated through and set. Remove from the oven and cool slightly. Serve warm, sprinkled with the remaining chives.

Hot tip!

For corn vol-au-vents, instead of the mushroom mix, simply stir 1/4 cup creamed corn and 1–2 tablespoons finely chopped chives through the white sauce.

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