
Vol-au-vents of Mussel, Spinach and Roquefort
Recipe courtesy of Mark Dodson of www.greatbritishchefs.com
Quick Stats
Moderate
4 servings
15 minutes bake time
Vol-au-vents of Mussel, Spinach and Roquefort
Recipe courtesy of Mark Dodson of www.greatbritishchefs.com
Ingredients
- 300 g Jus-Rol, Puff Pastry
- 350 g mussels (about 50 mussels)
- 100 ml White wine
- 1 sprig parsley
- 1 shallot, finely chopped
- 120 ml Double cream
- 50 g Roquefort cheese
- 120 g spinach
- Olive oil
- Mixed salad leaves, such as cresses and herbs, to serve
Equipment required
- Baking tray
- Baking parchment
- Large pan
- Sieve
- Pastry Brush
- Saucepan
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat the oven to 180°C/gas mark 4
- Line a baking tray with baking parchment
- Roll out the puff pastry to approximately 1cm thick and cut out four 9cm discs of the pastry. Lightly mark a 7cm circle indent in the centre of each disc for the lid
- Transfer to the lined baking tray and bake in the oven for 12–15 minutes, or until golden brown
- Allow to cool, then carefully cut around the indent to remove the centre of the puff pastry to create a lid. Set the cases and lids aside until needed
- To prepare the filling, clean and wash the mussels in plenty of fresh water, discarding any with broken shells or that don’t close when tapped
- Heat a little olive oil in a large pan and soften the chopped shallot. Add the mussels to the pan with chopped parsley and white wine
- Cover the pan with a lid, and allow to steam for a few minutes until the mussels are cooked through (all the shells should have opened)
- Drain the mussels but keep the cooking liquid. Pick through the mussels to remove them from their shells, checking for any remaining beards or broken shells
- Pass the cooking liquid through a fine sieve into a clean pan, then return to the heat and boil down until reduced to a few tablespoons
- Add the double cream and continue to cook until thickened and smooth, then add the mussels to the sauce to heat through. Crumble in the Roquefort cheese and remove from the heat
- In a separate pan, wilt the spinach in a little olive oil until softened, then pat dry on kitchen towel and spoon some into each pastry case. Top with some of the creamy mussel mix and top each with a pastry lid
- Brush the lids with a little olive oil and serve with fresh salad leaves, cress and chopped herbs