Reindeer and wild mushroom vol-au-vents

Instructions

1. 1

   Melt the butter in a skillet over medium heat.

2. 2

   Add the chopped shallot and cook it gently for 2 minutes, until translucent.

3. 3

   Now the mushrooms.

4. 4

   Add them with the thyme and cook 4–5 minutes, until softened and their moisture has cooked away.

5. 5

   Stir in the cold-smoked reindeer.

6. 6

   Give it a minute or two, just to warm through, then add the crème fraîche and Dijon, stir well and let it thicken slightly. Season with salt and pepper, take it off the heat and let it cool for 5 minutes.

7. 7

   Spoon the filling into the vol-au-vent shells.

8. 8

   If you're serving them warm, bake them at 180°C (350°F) for 8–10 minutes. For a chilled starter, leave them as they are.

9. 9

   Finish each one with a single spinach or mint leaf.

10. 10

    Serve them immediately, while the pastry is still crisp.