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Author Notes: For those planning on holding Christmas soirees, surely a vol-au-vent is a must. Irish beef and Mushroom Vol-au-vents will not disappoint and are fabulously simple to make. As they can be prepared in advance, this leaves more time to quaff the mulled wine. —Rhona Templer
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 large garlic clove, crushed
- 4 ounces button mushrooms, quartered
- 8 ounces rump steak, trimmed and diced
- 1 tablespoon Madeira
- Quarter pints cream
- 12 regular vol-u-vent cases, thawed
- 1 teaspoon chopped fresh flat-leaf parsley
- Lightly dressed mixed green salad, to serve
- Preheat the oven to 200ºC (400ºF), Gas mark 6. Heat a heavy-based frying pan.
- Add the olive oil and fry the onion and garlic for 4-5 minutes until the onion is soft.
- Add the mushrooms and mix well to combine
- Cook for another 2-3 minutes until the mushrooms have begun to release their juices.
- Add the beef to the mushroom mixture and sauté for another 2-3 minutes until the beef is lightly browned.
- Sprinkle over the Madeira and allow to bubble down. Add the cream and bring back to a simmer, stirring continuously, then simmer for another 5 minutes to allow the flavours to mingle.
- Remove from the heat and season to taste.
- Meanwhile, arrange the vol-au-vent cases on a non-stick baking sheet and cook for 10-15 minutes or according to packet instructions.
- Just as the cases are cooked, reheat the beef and mushroom mixture.
- Arrange the hot vol-au-vent cases on serving plates and carefully remove the lids.
- Add a little salad to the side of each serving, then spoon in the beef and mushroom filling and top with the parsley and lids to serve.