• 4 puff pastry sheets 
• 1 cup chopped mushrooms 
• 1⁄2 cup chopped Australian Macadamia Nuts 1⁄4 cup milk 
• 1 tsp chopped garlic 
• 1 tsp butter 
• 1 small onion, finely chopped 
• 1 tsp dried oregano 
• 1 tsp red chilli flakes 
• 1⁄4 cup mozzarella cheese, shredded

1. To make pastry shells for the vol-au-vents from the puff pastry sheets, first preheat the oven to 180 degrees . Roll out the pastry sheets and cut out 8 hearts of 7 cm each. Cut out the centre of 4 of these hearts with a 4 cm cutter. Do not throw away these heart shaped rings of puff pastry, bake them also. Use 4 heart shaped pieces of puff pastry as the bottom of the shell. Arrange them on a baking tray lined with parchment paper. Now stack the 4 heart- shaped rings on top. Bake in the oven for 15 minutes at 180 degrees or until it is golden brown and cooked through.
2. Heat oil in the pan over medium heat. Add chopped garlic and onions and sauté for 3-4 minutes. Add chopped mushrooms and cook till they release the water.
3. Add milk, oregano, red chili flakes, salt and finely chopped Australian macadamia nuts. Let it cook for 4-5 minutes. Add mozzarella cheese and cook till the mixture begins to thicken. The filling is ready allow it to cool.
4. Once the heart shells are baked. Take it out from the oven and allow it to cool for 1 minute.
5. Spoon in the mushroom and Australian macadamia nuts filling into the baked heart shells.
6. Garnish with dill leaves and some ketchup on top(optional)
7. Serve it immediately

• Calories: ~893 cal

• Carbohydrates: ~45.6 grams

• Protein: ~16.1 grams

• Fat: ~72.2 grams

• Saturated Fat: ~19.7 grams

• Cholestrol: ~23 mg

• Sodium: ~207mg 

• Potassium: ~418 mg

• Dietary Fiber: ~1.7 grams

• Sugar: ~3.9 grams