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5.0 from 18 votes

Chicken and Mushroom Vol-au-Vents

Chicken and Mushroom Vol-au-Vents, a delightful appetizer for the festive season. Golden puff pastry cases filled with chicken and mushrooms in a white creamy sauce, what a treat this is! Really easy to put together, these vol-au-vents are always a crowd pleaser.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 24 vol au vents
Calories: 152 kcal
Course: Appetizer
Cuisine: African , International

Ingredients

For the puff pastry cases
  • 2 ready-rolled puff pastry
  • 1 egg yolk
  • 1 tablespoon milk
For the filling
  • 1 chicken breast
  • 250 g white closed-cup mushrooms
  • 1 onion
  • 3 cloves of garlic
  • 25 g butter
  • 1 tablespoon olive oil
  • 1 cup milk
  • 1 tablespoon plain flour
  • 2 tablespoon parmesan
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon parsley

Instructions

    Cup of Yum
  1. To make the puff pastry cases, preheat the oven to 180 degrees Celsius (350 Fahrenheit).
  2. Add the egg yolk and milk to a ramekin and mix to get a smooth runny mixture.
  3. Roll out the puff pastries, and use a cookie cutter of 6 cm (2.5 inches) in diameter to cut out a circle.
  4. 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.
  5. Repeat with the rest of the puff pastry.
  6. Place all the larger circles onto 2 baking trays lined with non-stick paper and brush with the egg mixture.
  7. 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.
  8. Bake for 20 minutes or until the cases are golden.
  9. To make the filling, peel and chop the onion and garlic.
  10. Add the butter and oil to a frying pan set over a medium heat, and allow the butter to melt.
  11. 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.
  12. Add the chopped mushrooms and continue to cook until they release all their liquid.
  13. Sprinkle the flour over the chicken and mushrooms, and pour in the milk, whisking well until the milk thickens into a sauce.
  14. Add the grated parmesan, season with salt and pepper, and garnish with parsley or dill.
  15. Fill each pastry case with the filling and serve hot or cold.

Notes

  • Make sure you press down bottom of the pastry cases as soon as they are out of the oven and easily manageable, otherwise, when they cool down, they will break.
  • If you leave them as they are, there will not be enough room for much filling, and you will end up with more pastry than filling.
  • You can serve these vol-au-vents either hot or cold, I like them either way. But if you would rather serve them hot only, simply pop them back in the oven for 10 minutes until they are nice and hot.

Nutrition Information

Calories 152kcal (8%) Carbohydrates 11g (4%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.04g Cholesterol 18mg (6%) Sodium 129mg (5%) Potassium 108mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 75IU (2%) Vitamin C 1mg (1%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24vol 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.