AU JUICE RECIPE RECIPES

Steps:

• 1. Preheat the oven to 190ºC/gas 5 and line a baking tray with greaseproof paper.
  2. Roll out the pastry on a lightly floured surface to about 5mm thick. Using a small cutter or wine glass, about 6cm across, cut out 12 rounds (you may need to re-roll the pastry).
  3. Place the circles on the baking tray and prick their centres several times with a fork. Beat the egg, then eggwash the circles. Bake on the top shelf of the oven for about 12 minutes until puffed up, crisp and golden. Roughly chop or tear the mushrooms, peel and finely slice the garlic, and crumble the chilli (if using). Pick and roughly chop the parsley.
  4. Heat a lug of oil in a large pan and cook the mushrooms, garlic and chilli (if using), until golden.
  5. Off the heat, squeeze in the lemon juice, then add the crème fraîche. Season well and fold through the parsley. If the mushrooms are too dry, add a splash of water to loosen the sauce.
  6. For the vol-au-vents, cut a very thin layer off the top of each circle and use your knife to carefully hollow out a hole in each one.
  7. Fill with the creamy mushrooms and serve – you can pop the pastry lids back on, if you wish.

Steps:

• Mince 1 garlic clove. Pick the leaves from 4 to 5 sprigs fresh thyme until you have 1 teaspoon.
• Melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add the garlic and cook, stirring often, until golden and fragrant, 1 to 2 minutes. Add the thyme and 1 teaspoon Dijon mustard and stir to combine. Pour in 1 1/2 cups beef broth and 1 tablespoon Worcestershire sauce and whisk to combine. Taste and season with kosher salt and black pepper as needed.
• Increase heat to medium-high and bring to a boil. Reduce the heat to low and simmer until the flavors meld, about 2 minutes. If desired, strain the sauce through a fine-mesh strainer into a heatproof bowl or gravy dish, or serve as is.