Shopping list for 4
- 2 vol-au-vent cases per person (best to get them from the Coop or Betty Bossi)
- 1 can of peas (or 500 g frozen peas)
- 1 can of small, white mushrooms (or fresh mushrooms)
- 3 dl cream
- 200 g cooked ham (buy good quality)
- 2 dl white wine
- 1 small onion
- 2 pinches of xanthan gum or 3 level teaspoons of cornflour
- 2 dl veal stock or 2 tablespoons demi-glace
- Freshly crushed or ground white pepper
- Flat-leaf parsley
Preheat oven to 180 degrees Celsius.
Finely chop the onion.
Fry the onion in a little butter in a non-stick pan.
Chop or dice the cooked ham and warm through in the pan.
Deglaze with white wine and allow to reduce by half.
Add 3 dl cream and bring to the boil.
Add the ground white pepper and veal stock or demi-glace and return to the boil, stirring occasionally.
Pour the ham/onion/wine/cream mixture into a bowl and set aside. Wipe the pan clean with kitchen paper or rinse it out (of course the latter is more environmentally friendly).
Place the vol-au-vent cases on the oven rack to bake. Rinse the tinned mushrooms in a sieve under running water. Heat up the pan again, add the mushrooms and let the moisture evaporate slightly.
Add 300 g peas and let them warm through briefly (no need to defrost). Keep shaking the pan.
Add the ham/onion/cream mixture. Now you need to thicken the sauce. I normally use xanthan gum, a powerful thickening agent that you stir into a hot sauce to thicken it in about three minutes. I buy xanthan gum at ChefStore, a very cool place at Zentralstrasse 118 (chefstore.ch – it has recently moved!). Otherwise I use normal cornflour, which you mix with a little cold white wine before adding to the sauce. Again, stir the sauce for three to four minutes until it thickens. Using cornflour makes the sauce a little less glossy than when you use xanthan gum and gives it a slightly denser texture.
Once they are cooked, remove the pastry cases from the oven, arrange two on each plate and fill with the sauce. Garnish with finely chopped flat-leaf parsley and enjoy!