Chicken & Mushroom Vol-au-Vents
Delightful puff pastry shells filled with a creamy chicken and mushroom mixture. Quick to prepare, packed with protein, and perfect for entertaining or casual snacking. Serve warm or cold for a versatile, tasty treat that’s sure to impress.
Equipment
- 2 baking trays
- Non-stick baking paper, 2 sheets
- 1 cookie cutter (6 cm / 2.5 inches)
- 1 cookie cutter (4 cm / 1.5 inches)
- Ramekin
- Frying pan, 1 medium
- whisk
Ingredients
For the Puff Pastry Cases:
- 2 sheets ready-rolled puff pastry
- 1 egg yolk
- 1 tablespoon milk
For the Filling:
- 1 chicken breast diced
- 250 g white closed-cap mushrooms chopped
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 25 g butter
- 1 tablespoon olive oil
- 1 cup milk
- 1 tablespoon plain flour
- 2 tablespoons parmesan grated
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Prepare Oven and Egg Wash: Preheat your oven to 180°C (350°F) to ensure it reaches the perfect temperature for puff pastry baking. While the oven warms, combine the egg yolk and milk in a small ramekin or bowl. Whisk thoroughly until you achieve a smooth, runny mixture. This egg wash will give the puff pastry a glossy, golden finish.
- Shape Puff Pastry Circles: Lay out your sheets of ready-rolled puff pastry on a clean surface. Using a 6 cm (2.5-inch) round cookie cutter, cut out uniform large circles from the pastry. These will serve as the base for your vol-au-vents. Keep your scraps handy for later use.
- Cut Inner Rings for Pastry Sides: For each large pastry circle, use a 4 cm (1.5-inch) round cookie cutter to carefully cut out a smaller circle in the center of another large circle. These dough rings will be stacked on top of the base circles to form the walls of the vol-au-vents, creating room for the filling. Set aside the tiny center cutouts; these can be baked separately as crispy pastry snacks.
- Assemble Pastry Bases and Walls: Place the large circles onto two baking trays lined with non-stick baking paper. Brush each circle generously with the prepared egg wash. Carefully position the dough rings on top of each circle, ensuring they are centered, and brush the rings lightly with more egg wash. This layering helps the pastry rise evenly and creates a beautiful vol-au-vent shape.
- Bake Puff Pastry Cases: Place the prepared trays into the preheated oven and bake for approximately 20 minutes or until the pastry is puffed, golden, and crisp. Avoid opening the oven too early, as this may cause the pastry to deflate. Once baked, remove from the oven and let the cases cool slightly. Press gently on the base of each vol-au-vent while still warm to prevent cracking and create a perfect cavity for the filling.
- Prepare Aromatics for Filling: While the pastry bakes, peel and finely chop the onion and garlic cloves. This step ensures even cooking and helps release their natural sweetness and aroma, forming the flavor base for your creamy chicken and mushroom filling.
- Cook Chicken and Onion Mixture: Heat the butter and olive oil in a medium frying pan over medium heat. Once the butter has melted and the oil is warm, add the chopped onion. Sauté the onion until it turns golden and translucent, about 3–4 minutes. Add the minced garlic and diced chicken breast, stirring to coat the chicken in the aromatic mixture. Cook until the chicken pieces are tender and lightly browned, approximately 5–6 minutes depending on size.
- Add Mushrooms and Thicken: Stir in the chopped mushrooms and continue cooking until they release their liquid and start to soften. Sprinkle the plain flour evenly over the chicken and mushroom mixture and stir continuously to form a light roux. Slowly pour in the milk while whisking constantly to prevent lumps. Continue stirring until the milk thickens into a smooth, creamy sauce.
- Incorporate Cheese and Seasoning: Add the grated parmesan to the thickened sauce and stir until melted and fully incorporated. Season the filling with salt and freshly ground black pepper to taste. Finally, mix in the chopped parsley for a fresh, herbaceous note that brightens the creamy richness. Taste and adjust seasoning as needed.
- Fill Pastry Cases: Spoon the warm chicken and mushroom filling generously into the baked puff pastry cases. Be careful not to overfill to avoid spilling. The golden, crisp pastry provides the perfect vessel for the creamy, flavorful filling.
- Serve and Enjoy: These vol-au-vents can be served immediately while warm, or allowed to cool slightly to enjoy as a cold appetizer. For a hot serving, preheat the oven to 160°C (320°F) and warm the filled vol-au-vents for 5–10 minutes. Garnish with additional fresh parsley or dill if desired for a vibrant presentation.
Notes
- Press the bottom of the puff pastry cases gently while still warm to create a deeper cavity for the filling. This prevents breakage and ensures a perfect ratio of pastry to filling.
- The small cutout pastry circles can be baked separately as crunchy bites or used creatively as mini lids for presentation.
- The filling can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently before filling the pastry.
- For a richer flavor, use a combination of butter and olive oil when cooking the chicken and mushrooms.
- These vol-au-vents are versatile and can be served warm or cold, making them ideal for parties, picnics, or meal prep.
