Giant mushroom vol-au-vent

Method

1. For the vol-au-vent case, roll the pastry out on a lightly floured surface into a rectangle at least 40cm x 20cm. Using a cake tin or 20cm plate as a template, cut 2 x 20cm discs. Put one on a lined baking tray, then lightly brush the top with egg. Using a cutter or knife, cut an 18cm hole in the middle of the other disc (see Don’t Waste It). Position the ring on top of the egg-brushed disc and brush with more egg. Chill for 20 minutes.
2. Heat the oven to 180ºC fan/gas 6. Use a sharp knife to score the border of the chilled pastry, then brush with more egg. Bake for 20-25 minutes until puffed and golden. Remove from the oven and press the centre down with the back of a spoon.
3. For the filling, melt the butter in a large pan over a low-medium heat. Add the shallot and a pinch of salt and cook for 4-5 minutes until beginning to soften. Add the garlic and cook for 1 minute more until fragrant.
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5. Add the mushrooms, turn the heat to medium and cook for 10-15 minutes until golden. Remove from the heat and stir in the cream, thyme and lemon juice. Season.
6. Put the warm vol-au-vent on a serving plate and fill with the mushroom mix. Top with lemon zest, extra thyme and grated cheese. Serve with salad leaves.