A childhood favorite! This recipe is super easy. I made the puff pastry cases myself but you can buy ready made ones. And it’s also an ideal dish for bigger parties as it can be prepared a day before then heated and assembled just before serving.
Chicken and Mushroom Vol-Au-Vent
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Cook time:
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- Description
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- Ingredients
- Method
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BY YASMINE IDRISS
A childhood favorite! This recipe is super easy. I made the puff pastry cases myself but you can buy ready made ones. And it’s also an ideal dish for bigger parties as it can be prepared a day before then heated and assembled just before serving.
Ingredients
- 400 g chicken breast, cut into small cubes
- 1 large onion, finely chopped
- 1 garlic clove, crushed
- A few sprigs of fresh thyme (leaves only)
- Salt and freshly ground black pepper, to taste
- 300 ml thick cooking cream (35% fat)
- A knob of butter
- 1 punnet of fresh mushrooms, chopped
- Ready-made vol-au-vent cases or Puff pastry sheet
- 1 egg yolk (for brushing)
- A little water (for sealing)
- Optional: Grated cheddar or Parmesan cheese
Method
- 1)
. If making your own vol-au-vent cases:
• Preheat the oven to 180°C (fan).
• Cut out small rounds from puff pastry sheets. Cut smaller “rings” of dough.
• Stack two layers, using a bit of water to stick them together, and gently use a fork to prick the center.
• Brush the tops with whisked egg yolk for a golden shine.
• Bake for about 20 minutes or until puffed and golden. Set aside to cool. - 2)
. Prepare the filling:
• In a large skillet, melt the butter over medium heat.
• Add the chopped onions and cook until translucent.
• Stir in the crushed garlic, then add the chicken cubes and the thyme leaves, salt, and pepper.
• Sauté until the chicken is seared on all sides and nearly cooked through.
• Add the chopped mushrooms. Cook until the mushrooms soften.
• Pour in the cream and let it simmer gently for a few minutes until the mixture thickens.
• Optional: Stir in a handful of grated cheddar or Parmesan for extra richness.
• Spoon the warm chicken and mushroom mixture into the cooled vol-au-vent cases.
Serve immediately or keep the 2 components separate and warm and assemble just before serving.