The Great Australian Bake Off

Delicious, what else needs to be said?


  • Mushroom & duck vol au vent

  • 2 confit duck legs

  • 1 tbsp olive oil

  • 200g selection of mushrooms finely chopped (swiss, enoki & chestnut)

  • 1 garlic clove, finely chopped

  • 25g unsalted butter

  • 1/4 cup dry white wine

  • 50ml pouring cream

  • Juice and zest 1/2 a lemon

  • 1/2 cup bunch of flat leaf parsley, finely chopped

  • 1/2 cup micro herbs

  • Pastry

  • 450g plain flour

  • Pinch salt

  • 75g unsalted butter, chilled

  • 170g frozen unsalted butter

  • Pâte brisée

  • 250g plain flour

  • 1 tsp salt

  • 125g chilled unsalted butter, cubed

  • 1/4 cup milk

  • 1 egg yolk

  • Filling

  • 12 canned or vacuum-packed snails, drained (saving some of the juice for the garlic custard)

  • 10g unsalted butter

  • 2 tbsp chopped parsley

  • 3 leaves basil, finely chopped

  • 1/2 cup cooked cauliflower

  • 1 cup broccolini florets

  • Pinch salt 

  • Pepper, to taste

  • 1/2 cup mixed micro herbs to decorate

  • Garlic custard

  • 2 garlic cloves, peeled and cooked in boiling water for 5 min

  • 1 tbsp escargot juice from the can

  • 1/2 cup thickened cream

  • 2 eggs

  • Salt and ground black pepper, to taste


  • Pâte brisée:

  • 1.

    Combine flour, salt and butter in the food processor until fine breadcrumbs. Add liquid and egg yolk (add the whole egg if too dry) pulse until just combined. Wrap up and chill completely.

  • 2.

    Lightly Dust work surface and work out dough gently to soften and roll out into a 3 mm thick disk.  Cut out to make 12 individual small tarts using moulds. Prick dough with a fork. Freeze for 10 min.

  • 3.

    Line each pie with microwave-safe plastic wrap. Fill pie weights. Bake at 175C for 20 min. Remove weights and bake again for 10 minutes more. Set aside.

  • 4.

    For the custard, blend all ingredients and set aside.

  • Tart Assembly:

  • 1.

    Arrange each tart case with a mixture of the cooked veggies and one escargot. Fill tarts with garlic custard and bake.

  • 2.

    Bake escargot tarts at 170C for 30 minutes.  Once cooled decorate with micro herbs.

  • For the Vol au Vents:

  • 1.

    For the pastry

  • 2.

    Grate the butter and place in a bowl back in the freezer to keep as cold as possible.

  • 3.

    In another bowl sift together the flour and salt. 

  • 4.

    Rub in the chilled butter your fingers until the mixture resembles fine breadcrumbs. Gradually add enough water until the dough starts to come together.

  • 5.

    Roll the dough out into a rectangle on a floured bench.

  • 6.

    Place half of the frozen butter over the bottom two thirds of the dough. Fold dough as if to make an envelope by folding up the top one third and then the bottom two thirds.

  • 7.

    Turn the folded dough through 90 degrees to roll it out again. Do this step again adding the remaining frozen butter and fold as before. Wrap the dough in cling film and leave to rest in the fridge for at least 30 minutes.

  • Filling:

  • 1.

    Heat the olive oil and butter in a small fry pan.  Add the mushrooms and garlic and Sauté until golden. Add white wine and reduce, add cream, reducing again.

  • 2.

    Season with salt and pepper and add lemon juice. Add the parsley at the end.

  • 3.

    To assemble, lay two sheets puff pastry on a work surface. Using a round cutter, cut 24 circles out of each sheet of pastry. Transfer 12 of the circles to a grease proof paper lined baking sheet.

  • 4.

    Using a smaller round cutter, cut centres out of the circles.  Brush larger circles with beaten egg and top with rings; brush tops of rings with egg. Chill 20 minutes. Bake at 180c until golden and crisp, 10–12 minutes.

  • 5.

    In a bowl incorporate the shredded duck meat to the mushroom mixture. Fill the vol au vents and decorate with the micro herbs.

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