Chicken + Mushroom Vol-au-vents

Racquel Sweeney

By
@racquelsweeney

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...:)


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Rating:

Comments:

Serves:

recipe for 5 .

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

1
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
butter
4
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
flour
1/2
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

1
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.
2
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.
3
The vol-au-vents are all ready for the oven ,and should look like the photo...
4
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.
5
FOR VOL-AU-LENTS FILLING =
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.
6
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.
7
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..
8
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
9
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 ..
10
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 .
11
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.
12
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