Mushroom vol au vents

Method

1. Remove the paddle from the bowl.
2. Roll out the puff pastry, prick with a fork and cut out 18 discs about 7 cm in diameter. Lay 6 discs in the bowl lined with greaseproof paper.
3. Cut a hole about 3 cm wide in the remaining 12 discs and put two of them on each of the larger discs. Brush with milk to make them stick together.
4. Close the lid, set the thermostat dial to position 3, press the bottom heating element button and press the on/off button
5. Cook for 15/17 minutes. We recommending turning the greaseproof paper after about 10 minutes for best results.
6. Fill the vol au vents with sautéed mushrooms and cover with a piece of cheese
7. Turn off the bottom heating element and bake the vol au vents for another 3/4 minutes with the thermostat in position 3
8. Serve hot