Vol-au-vent with Mushroom and Chicken Filling

Ingredients

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 1 tablespoon butter (15g) 1 tablespoon butter (15g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g mushrooms, sliced 200g mushrooms, sliced
• 300g chicken breast, cooked and shredded 300g chicken breast, cooked and shredded
• 2 tablespoons all-purpose flour (20g) 2 tablespoons all-purpose flour (20g)
• 1 cup chicken broth (240ml) 1 cup chicken broth (240ml)
• 1/2 cup heavy cream (120ml) 1/2 cup heavy cream (120ml)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 26g, 14g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 16g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheets and cut them into squares or circles, depending on your preference.
3. 3.
   Place the pastry shapes on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and puffed.
4. 4.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender.
6. 6.
   Stir in the cooked and shredded chicken, followed by the flour. Cook for a minute to coat the ingredients evenly.
7. 7.
   Gradually pour in the chicken broth while stirring continuously to avoid lumps. Allow the mixture to simmer for a few minutes until it thickens.
8. 8.
   Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.
9. 9.
   Remove the puff pastry shells from the oven and carefully cut off the top to create a hollow center.
10. 10.
    Spoon the mushroom and chicken filling into the hollowed-out pastry shells.
11. 11.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed properly before rolling it out. If it becomes too soft, refrigerate it for a few minutes to firm it up.
• Mushrooms — Use a mix of different mushroom varieties, such as cremini, shiitake, and oyster mushrooms, to enhance the flavor and texture of the filling.
• Chicken — You can use leftover cooked chicken or quickly poach chicken breasts in simmering water until cooked through. Shred the chicken using two forks.

Tips & Tricks

• To make the puff pastry shells rise evenly, prick the pastry with a fork before baking to release any trapped air.
• For an extra flavor boost, add a splash of white wine to the mushroom and chicken filling while it simmers.
• Experiment with different herbs and spices to customize the filling according to your taste preferences.
• Serve the Vol-au-vent as an appetizer or as a main course accompanied by a fresh green salad.
• Leftover Vol-au-vent can be reheated in the oven at a low temperature to maintain its crispness.

Serving advice

Serve the Mushroom and Chicken Vol-au-vent hot, allowing the aroma of the creamy filling to entice your guests. Pair it with a side salad or roasted vegetables for a complete and satisfying meal.

Presentation advice

To elevate the presentation, sprinkle some additional chopped fresh parsley on top of the filled Vol-au-vent. Arrange the pastries on a platter or individual plates, allowing the golden puff pastry shells to showcase the delicious filling.