CHICKEN AND MUSHROOM VOL AU VENT
Puff pastry shells filled with chicken and mushrooms in a creamy white wine sauce remind me of Irish Christmas parties.
It is a small hollow case of puff pastry made by stacking circles of puff pastry on top of each other with the top ones having a hole in it.
These layers are then baked so that they rise up to make a shell which can be later filled.Enjoy making this, this festive season.
RECIPE INGREDIENTS
FILLING:
100g chicken boneless, cut in small cubes
200g white mushrooms
1 tablespoon butter unsalted
1 teaspoon olive oil
1 clove garlic minced
2 tablespoon onion chopped
1/2 teaspoon crushed black pepper
1 teaspoon Italian herbs
1/2 teaspoon dried tarragon
salt to taste
1 tablespoon all-purpose flour
1/2 cup cooking cream
PASTRY SHELLS:
puff pastry sheets
1 egg whisked with 2 tablespoon milk( Egg Wash)
2 round cutters one slightly smaller than the other
DIRECTIONS ON CHICKEN AND MUSHROOM VOL AU VENT
Under medium heat, cook the chicken first with a pinch of salt, moderate water and white pepper in a saucepan. Drain and remove from pan and set aside.
In the same pan, add the olive oil and butter. Saute the garlic and onion untill translucent. Add the mushrooms and stir until golden.
Add the cooked chicken and all the spices. Stir to combine
Pour in cooking cream and sprinkle the flour on top. Stir continously as the cream will start to thicken. Turn off heat and keep aside to cool.
Take a frozen puff pastry sheet (don’t thaw it) and cut rounds out of it. I used a cutter with 5 cm/2 inches diameter.
On a baking tray lined with parchment paper, place these rounds with interval between them. This is the base of the vol au vent shells
Then cut some more rounds of the same size and by using a slightly smaller cutter (mine was of 3.5cm/1.25 inches diameter) cut out the inner portion so you are left with an outer ring. If you have 10 bases you need 20 outer rings. 2 outer rings for each puff pastry base.
Brush the bottom base with egg wash, place one outer ring on the edges. Prick the middle of the base 2-3 times to prevent that area from puffing up.
Then brush some egg wash, place the second ring. Give a final brush of egg wash and repeat for all rounds.
Refrigerate these pastries for 15 mins.
Bake in a pre-heated oven at 200 °C (400 °F) for 15-20 mins until golden and puffy.
Take out and spoon some of the chicken and mushroom filling inside.
Garnish with chives and serve.
TRY OTHER RECIPES
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
CHICKEN AND MUSHROOM VOL AU VENT
Ingredients
- FILLING:
- 100 g chicken boneless cut in small cubes
- 200 g white mushrooms
- 1 tablespoon butter unsalted
- 1 teaspoon olive oil
- 1 clove garlic minced
- 2 tablespoon onion chopped
- 1/2 teaspoon crushed black pepper
- 1 teaspoon Italian herbs
- 1/2 teaspoon dried tarragon
- salt to taste
- 1 tablespoon all-purpose flour
- 1/2 cup cooking cream
- PASTRY SHELLS:
- puff pastry sheets
- 1 egg whisked with 2 tablespoon milk Egg Wash
- 2 round cutters one slightly smaller than the other
Instructions
- Under medium heat, cook the chicken first with a pinch of salt, moderate water and white pepper in a saucepan. Drain and remove from pan and set aside.
- In the same pan, add the olive oil and butter. Saute the garlic and onion untill translucent. Add the mushrooms and stir until golden.
- Add the cooked chicken and all the spices. Stir to combine
- Pour in cooking cream and sprinkle the flour on top. Stir continously as the cream will start to thicken. Turn off heat and keep aside to cool.
- Take a frozen puff pastry sheet (don't thaw it) and cut rounds out of it. I used a cutter with 5 cm/2 inches diameter.
- On a baking tray lined with parchment paper, place these rounds with interval between them. This is the base of the vol au vent shells
- Then cut some more rounds of the same size and by using a slightly smaller cutter (mine was of 3.5cm/1.25 inches diameter) cut out the inner portion so you are left with an outer ring. If you have 10 bases you need 20 outer rings. 2 outer rings for each puff pastry base.
- Brush the bottom base with egg wash, place one outer ring on the edges. Prick the middle of the base 2-3 times to prevent that area from puffing up.
- Then brush some egg wash, place the second ring. Give a final brush of egg wash and repeat for all rounds.
- Refrigerate these pastries for 15 mins.
- Bake in a pre-heated oven at 200 °C (400 °F) for 15-20 mins until golden and puffy.
- Take out and spoon some of the chicken and mushroom filling inside.
- Garnish with chives and serve.