Vol au Vent Filled with Creamy Celeriac Wild Mushrooms from Home Made Winter

Ingredients

• For the compote
• 1 large red onion, cut into thin rings
• 1 tablespoon olive oil
• 2 sprigs fresh rosemary
• 3 tablespoons (50 ml) red wine
• 2 tablespoons raspberry vinegar
• 1 tablespoons ginger syrup from a jar of preserved ginger
• Salt and freshly ground black pepper
• For the Filling
• 4 1/2 cups (1 l) vegetable broth
• 1/2 celeriac, peeled and cut into 1-inch (2-cm) chunks
• 14 ounces (400 g) wild mushrooms, cleaned and torn or cut into equal pieces
• 3 tablespoons (50 g) butter
• Salt and freshly ground black pepper
• 1 onion, diced
• 2 large cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 3 tablespoons all-purpose flour
• 1/3 cup (75 ml) crème fraîche
• 1/3 cup (75 ml) dry sherry or marsala wine
• For the Dough
• 2 1/2 cups (300 g) all-purpose flour
• Salt
• 1/2 cup plus 2 tablespoons (150 g) butter
• Ice water
• 1 egg, beaten

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