We begin making the Mushroom filled Vol-au-Vent Recipe by making the shape of the vol-au-vent first. So in order to do that keep your puff pastry ready (Click on the link to see how to make the puff pastry).
Pre-heat the oven at 200 degree Celsius for 15 minutes and keep it ready.
Roll the dough to 1-centimeter thickness, then using a small circular cookie cutter, cut the puff pastry dough into circles. Make extra circles to make the ring for vol-au-vent shapes.
Using one smaller circular cutter to make a ring shape with the extra circles. Place these ring on the circular-shaped dough, seal it using milk.
Refrigerate for 10 minutes, and brush some milk on the vol-au-vent and bake it for 15 minutes.
In the meantime heat a nonstick pan with oil, add the chopped garlic and mushroom and sauté till all the water is evaporated.
Then season it with thyme, chili flakes, salt and pepper. Once done add the cream and give it a stir.
Take out the vol-au-vent from the oven and grease honey using a pastry brush and keep it in the oven for 3 more minutes to give it a brown crust.
Once done take out the vol-au-vent and rest it outside for 2 minutes and using a spoon, spoon the mushroom mixture in the center.
Serve the Mushroom filled Vol-au-Vent Recipe as party appetizers for a festive occasion.