More snacky stuff for the summer

Retro buffets – do you remember them? An integral part of any buffet back in the day was a mushroom vol au vent. The puff pastry case was true to it's name - “fly in the wind”, they were so light.

Here's another use for that puff pastry sheet stashed in your freezer. Each element can be made when you've time and then all that is required is the assembly.

Mushroom and Walnut Morsels

Makes 6 individual tarts

320g puff pastry sheet

250g chestnut mushrooms, chopped

glug of dry sherry (or red wine) optional

half a sweet onion, finely chopped

100g walnuts, finely chopped

15g unsalted butter

drop of rapeseed oil

salt and black pepper

parsley – 1 tbsp flat leaf chopped finely

or less if you want to use dried

200ml double cream

1 tsp cornflour, slaked

Nigella seeds

1 egg, beaten

Kit required

6 tartlet tins - 10cm diameter

2 cutters – 10cm and 6.5cm

foil squares and rice for blind baking

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