Chicken And Mushroom Vol Au Vent
User Reviews
4.7
18 reviews
Excellent
Chicken And Mushroom Vol Au Vent
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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.
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Ingredients
FILLING
- 100 g (3.5oz) chicken boneless cut in small cubes
- 200 g (7oz) white mushrooms
- 1 tablespoon butter unsalted
- 1 teaspoon olive oil
- 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 1 teaspoon 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, add 2 teaspoon olive oil and 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.
Equipments used:
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 Information
Show Details
Serving
1vol au vent
Calories
224kcal
(11%)
Carbohydrates
13g
(4%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
42mg
(14%)
Sodium
91mg
(4%)
Potassium
129mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
196IU
(4%)
Vitamin C
1mg
(1%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10vol au vent
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1vol au vent | |
| Calories | 224kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 91mg | 4% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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