Bacon And Mushroom Vol-Au-Vent With A Bordelaise Sauce

Total Time

2.5 Hours



Ingredients for the bacon bordelaise sauce

  • 30 ml olive oil
  • 1 peeled onion, halved and very thinly sliced
  • 3 garlic cloves
  • 3 fresh thyme sprigs
  • 2 bay leaves
  • 375 ml red wine
  • 15 ml olive oil
  • 200 g Eskort Lean Diced Bacon
  • 500 ml beef stock
  • salt and freshly ground pepper

Ingredients for the vol-au-vent

  • 1 sheet 400 g puff pastry
  • 1 egg, beaten

Ingredients for the mushroom and bacon filling

  • 60 ml olive oil
  • 4 peeled onions, halved and sliced
  • 1 garlic clove, finely chopped
  • salt and freshly ground black pepper
  • 300 g exotic mushrooms
  • 15 ml butter
  • 15 ml olive oil
  • 200 g Eskort Lean Diced Bacon

Ingredients for the garnish

  • 6 baby mushrooms, thinly sliced
  • micro salad leaves

Method for the bacon bordelaise sauce

  • Heat the oil in a large saucepan over a medium heat.
  • Add the onion, garlic, thyme, and bay leaves.
  • Stir and cook for 5 minutes.
  • Add the wine and reduce the volume of liquid by two-thirds.
  • In a separate saucepan heat the 15 ml olive oil and fry the bacon. Add the stock and cook until warm.
  • Add the bacon and stock mixture to the reduced wine mixture.
  • Season with salt and pepper and bring to a boil.
  • Let the sauce cook rapidly until the volume of the liquid has reduced by half and the sauce has thickened.
  • Strain the sauce through a fine sieve.

Method for the vol-au-vent

  • Heat the oven to 200 °C.
  • Place the pastry on your work surface and use two different-sized cookie cutters. Press out eight circles using a 9½ cm cookie cutter.
  • Use a 7 ½ cm cookie and press out the centers of four of the larger circles. Place the 4 whole circles on a baking tray that is lined with baking paper.
  • Brush the top of the four whole circles with egg wash.
  • Carefully place the cut-out circles on top and egg wash on top.
  • Place in the oven and bake for about 35 minutes till golden brown. 

Method for the mushroom and bacon filling

  • Heat the olive oil in a saucepan.
  • Add the onions and garlic and fry until soft and golden.
  • Season with salt and pepper.
  • Slice the larger mushrooms into bite sized pieces.
  • Heat the 15 ml butter and fry the mushrooms till soft.
  • Season with salt and pepper.
  • Heat the 15 ml olive oil in a saucepan and add the bacon. Fry unil crispy.


For the assembly

  • Spoon the fried onions into the vol-au-vent cases and top with the fried mushrooms and bacon.
  • Garnish with the thinly sliced mushrooms and micro salad leaves.
  • Spoon the sauce into a serving bowl and carefully place the vol-au-vent in the sauce.

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