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
tablespoon olive oil
small onion, diced
large garlic clove, crushed
ounces button mushrooms, quartered
ounces rump steak, trimmed and diced
regular vol-u-vent cases, thawed
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.