Preheat the Oven

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Puff Pastry

• Roll out the puff pastry sheets on a lightly floured surface. Cut out 16 circles using a round cookie cutter. From half of the circles, cut out smaller circles to create rings.

Assemble the Shells

• Place the full circles on the prepared baking sheet. Brush with egg wash, then top each with a pastry ring. Brush the tops with egg wash.

Bake

• Bake in the preheated oven for 12-15 minutes, or until the pastry is golden and puffed. Let cool.

Make the Filling

• In a skillet, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened. Stir in the mushrooms and cook until they release their moisture.

Deglaze the Pan

• Add the white wine (if using) and cook until the liquid is almost evaporated. Stir in the flour, then add the cream and Dijon mustard.

Simmer

• Cook the mixture until thickened. Season with salt and pepper, then remove from heat.

Assemble the Vol Au Vent

• Spoon the mushroom filling into the cooled pastry shells. Garnish with chopped parsley.

Serve

• Serve warm or at room temperature, arranged on a platter for a beautiful presentation.