Chicken And Mushroom Vol Au Vent
Chicken and Mushroom Vol au Vent are crispy pastry shells filled with a creamy chicken and mushroom mix. They make a bite-sized, elegant appetizer for any occasion.
Equipment
- 2 round cutters see note 1
Ingredients
FILLING
- 1 tablespoon olive oil
- 100 g (3.5oz) chicken boneless cut in small cubes
- 1 tablespoon butter unsalted
- 200 g (7oz) white mushrooms
- 1 clove garlic minced
- 2 tablespoon onion chopped
- ½ teaspoon crushed black pepper
- 1 teaspoon Italian herbs
- ½ teaspoon dried tarragon
- salt to taste
- 1 tablespoon all-purpose flour
- ½ cup cooking cream
PASTRY SHELLS
- puff pastry sheets
- egg wash 1 egg whisked with 2 tablespoon milk
Instructions
- Heat a pan with olive oil. Add the cubed chicken and cook on medium heat till it changes color. Add a pinch of salt and white pepper and let cook fully. Remove and keep aside.
- In the same pan, melt butter, then sauté garlic and onion until softened. Add mushrooms and cook on medium high heat till golden brown.
- Return cooked chicken to the pan along with all-purpose flour, black pepper, Italian herbs, dried tarragon and salt. Stir.
- Pour in cooking cream and keep stirring so that the mixture doesn’t get lumpy. When it thickens, turn off heat and keep aside to cool.
- Take a frozen puff pastry sheet, don’t thaw it completely, and cut rounds with a 5 cm (2-inch) cutter. Arrange this base, spaced apart, on a parchment-lined baking tray to allow room for puffing.
- Cut additional rounds of the same size, and using a 3.5 cm (1.25-inch) cutter, remove the center to create rings. For 10 bases, prepare 20 rings; each base needs 2 rings.
- Brush the base with egg wash, place one ring on the edges, and prick the base 2-3 times to prevent puffing. Brush the edges with egg wash, place the second ring, and give a final brush of egg wash to the shell. Repeat for all bases.
- Refrigerate these pastries for 15 mins.
- Bake in a pre-heated oven at 200 °C (400 °F) for 15-20 mins until golden and puffy. Remove and let cool for 10-15 minutes before touching them.
- Spoon the chicken and mushroom filling into the puff pastry shells, garnish with chives, and serve immediately.
Notes
- Use two round cutters—one slightly smaller for the center. A 5 cm (2”) cutter works well for the base and 3.5 cm (1.25”) for the center. If you don't have those, try a glass for the base and a smaller lid for the center cutout.
- Work quickly with frozen puff pastry to ensure even rising of the shells. If they appear uneven after baking, gently press them back into shape by hand.
- Avoid opening the oven door while baking the vol-au-vents, as this can hinder the shells from rising properly.
- Head over to my Instagram highlights for a short step-by-step.
Nutrition
Serving: 1vol au ventCalories: 224kcalCarbohydrates: 13gProtein: 5gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 42mgSodium: 91mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 196IUVitamin C: 1mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!
