Chicken and Mushroom Vol-au-Vents
User Reviews
5
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Prep Time
45 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
24 vol au vents
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Calories
152 kcal
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Course
Appetizer
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Cuisine
African, International
Chicken and Mushroom Vol-au-Vents
Description
The Chicken and Mushroom Vol-au-Vents recipe centers on assembling delicate puff pastry cases filled with a savory, creamy chicken and mushroom mixture. The recipes begins by preparing pastry shells through cutting and layering circles of ready-rolled puff pastry, then brushing with a mixture of egg yolk and milk to promote an even golden crust. After baking to a crisp golden color, the shells are gently pressed to create space for the filling without breaking the pastry.
The filling combines sautéed chicken breast, button mushrooms, onions, and garlic, cooked in butter and olive oil. A classic white sauce is made with milk, flour, and Parmesan, giving a creamy texture and savory depth. Parsley adds a fresh herbal note. The final dish delivers a contrast between the flaky pastry and tender, creamy filling.
Serving suggestions include enjoying the vol-au-vents either hot or cold. If warmed, reheating in the oven for about 10 minutes ensures the filling is heated without compromising the pastry. The recipe notes suggest managing the pastry shells carefully after baking for structural integrity and ideal filling capacity.
Ingredients
For the puff pastry cases
- 2 puff pastry ready-rolled
- 1 egg yolk
- 1 tablespoon milk
For the filling
- 1 chicken breast
- 250 g button mushroom white closed-cup variety
- 1 onion
- 3 garlic cloves
- 25 g butter
- 1 tablespoon olive oil
- 1 cup milk
- 1 tablespoon plain flour
- 2 tablespoon parmesan
- ½ teaspoon salt
- ⅛ teaspoon black pepper ground
- 1 tablespoon parsley
Instructions
- To make the puff pastry cases, preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Add the egg yolk and milk to a ramekin and mix to get a smooth runny mixture.
- Roll out the puff pastries, and use a cookie cutter of 6 cm (2.5 inches) in diameter to cut out a circle.
- Cut out another circle, and place a cookie cutter of 4 cm ( 1.5 inches) in diameter in the middle of the circle and press down to cut out a smaller circle.
- Repeat with the rest of the puff pastry.
- Place all the larger circles onto 2 baking trays lined with non-stick paper and brush with the egg mixture.
- Place the dough rings on top of each circle and brush them as well - the small circles are not needed for the vol-au-vents, but can be baked separately as used as lids.
- Bake for 20 minutes or until the cases are golden.
- To make the filling, peel and chop the onion and garlic.
- Add the butter and oil to a frying pan set over a medium heat, and allow the butter to melt.
- Add the onion and fry it until golden, then add the garlic and chicken cut into pieces, and cook everything until the chicken is tender - it can take up to 5-6 minutes depending on the size of the chicken pieces.
- Add the chopped mushrooms and continue to cook until they release all their liquid.
- Sprinkle the flour over the chicken and mushrooms, and pour in the milk, whisking well until the milk thickens into a sauce.
- Add the grated parmesan, season with salt and pepper, and garnish with parsley or dill.
- Fill each pastry case with the filling and serve hot or cold.
Notes
- Press down the bottom of the pastry cases immediately after baking to prevent breakage and create room for more filling.
- You can serve the vol-au-vents hot or cold; for hot servings, reheat them in the oven for about 10 minutes to warm through without sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24vol au vents
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 18mg | 6% |
| Sodium | 129mg | 5% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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