Chicken and Mushroom Vol-au-Vents
Chicken and Mushroom Vol-au-Vents are composed of golden puff pastry cases filled with a creamy mixture of chicken, mushrooms, onions, and garlic, enriched with Parmesan and parsley. The pastry shells are carefully crafted and baked to achieve a crisp, flaky texture that holds the rich, savory filling. This recipe involves shaping puff pastry with egg wash for a golden finish and preparing a classic stovetop filling where chicken and mushrooms meld with a creamy sauce. The dish can be served warm or cold, making it versatile for various occasions.
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
Nutrition Facts
Serving: 24 vol au vents
Amount Per Serving
Calories 152
% 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.