Chicken + Mushroom Vol-au-vents

Racquel Sweeney


Whenever family and friends came over for Christmas get togethers ,my mother made these delicious snacks or they can be serve as a starter .
There so handy you can baked the pastry shells the day before that special occasion and store for up to 24 hours in a airtight container...hope you like and enjoy...:)

pinch tips: How to Debone a Chicken




recipe for 5 .


15 Min


25 Min




packet of ready made puff pastry.+ 1 egg with a little pinch of salt for glazing..
4 oz
packet of ready cooked chicken pieces
2 Tbsp
meduim mushrooms, wash+chopped
1 clove
garlic (crushed)
1/2 tsp
dried thyme
1 1/4 c
white wine (whatever is your favorite or have opened)
2 Tbsp
chicken stock cube.(desolved in 1/3 cup of hot water)
1/2 tsp
dijon mustard or wholegrain mustard (not the powdered stuff)
1 c
fresh whipping cream
salt + white pepper to season

Directions Step-By-Step

Pe-heat the oven to 180c/350f.
prepare a baking tray what I use is a baking sheet non stick or grease with little oil all over with a sheet of kitchen paper to smooth over tray.
On a floured surface roll out the puff pastry to about 1/2 inch in thickness.
Cut out with a 10cm circle pastry cutter 10 circles of pastry.
Place 5 of them on the baking tray ,beat the egg with the salt together to make the glaze . brush the egg wash over the 5 pastry circles that are on the baking tray.
The remaining 5 circles ,cut out 5 rings with a smaller 6cm cutter and place the 5 rings on top of the 5 circles ,that are egg washed on the baking tray. Egg wash the rings on top, put the smaller 5 circles onto the baking tray and also egg wash then on top.
The vol-au-vents are all ready for the oven ,and should look like the photo...
In your pre-heated oven place the vol-au-vents to bake for 12 to 15 minutes I have a fan oven so my vol-au-vents took 12minutes .They should be a golden brown colour.
melt 1 tablespoon of butter in your sauce pan over medium heat, add the chopped mushrooms and sautee for 3 minutes ,until lightly golden brown.
Add to that garlic + thyme and mix up with the mushrooms in the pan. Add the wine stirring through the mushrooms ,garlic and thyme. Turn the heat on high and to a simmering point so the wine really gets to cook in to the mushrooms.
Add in the cooked chicken pieces to the mushrooms and wine mixture in the pan. Stir well together for 2 minutes then turn off the heat ,and let stand while you prepare the cream sauce..
In an other clean sauce pan , over a medium heat melt your last 1 tablespoon or butter ,add to this 2 tablespoons of flour .Stir well to form a roux continue to stir and simmer over 1 minute
Gradually add the chicken stock whisking continuously to prevent clumping .Bring to a simmer and continue to stir and simmer for 1-2 minutes until the sauce thickens.
Add the fresh cream and mustard and stir to combine ,you want a creamy thick sauce here . If you feel it's too thick add a little wine couple tablespoons (optional) or some milk ..
Add chicken + mushroom mixture to the creamy sauce mixture stir well to combine . Season to your taste with salt + pepper let it simmer for 1-2 minutes stirring well . Turn off the heat your filling is done .
Now you can start to fill the vol-au-vents shells . First gently push down with you finger the raise bit of pastry in the centre of vol-au-vent , making sure not to push down too hard that the bottom will break through .
Fill your shells to the top with the chicken + mushroom cream sauce with a teaspoon , and place the small pastry lid on top for decoration.
TIP = if the pastry has cooled , return to the oven the filled vol-au-vents and re-heat for 5 minutes @ a 180c/375f...
There you have it chicken + mushroom vol-au-vent, these wee delicious numbers will make any party or getogether classy..enjoy :)

About this Recipe

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Irish
Dietary Needs: Diabetic
Other Tag: Quick & Easy