Mushroom vol-au-vent with creamy port sauce

These look quite impressive but are actually easy to make (a little time-consuming, but simple!).

Makes 4 vols-au-vent:

500g ready-made puff pastry
1 egg, beaten

750g mushrooms, chopped (you can use mixed wild mushrooms)
25g butter
6 TBSP port
4 TBSP double cream
2 TBSP parsley, chopped

1. Roll out the pastry on a lightly floured surface to make a 20cm square. Divide the square into 4 squares.

2. With a sharp knife, mark a square about 2.5cm from the edge, cutting half-way through the pastry. Draw a pattern on the inside square.

3. Place the four squares onto a baking tray and brush with the beaten egg. Be careful not to let egg go in the cut. Bake in a 220C pre-heated oven for 35 minutes.

4. Cut out the central squares. Discard the soft pastry inside the case, without breaking the base. Return to the oven for 5-10 min.

5. To make the filling, melt the butter into a non-stick saucepan. Add the mushrooms and fry on full heat, stirring constantly, for 3-5 min.

6. Add the port and cook for 10 min until the mushrooms have softened. Stir in the cream and chopped parseley and season with salt and pepper.

7. Fill the pastry cased with the filling, place the 'hat' back on and serve warm with fresh vegetables.