Description
Golden puff pastry cases filled with a creamy sautéed chicken and mushroom ragout, finished with parsley and a glossy egg wash for a showstopping starter or light main. Trust me, you’re going to love this, it’s worth every bite.
Ingredients
Scale
- 500 g ready-rolled puff pastry sheets
- 2 medium chicken breasts (about 250 g), diced
- 200 g mushrooms, sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 40 g unsalted butter
- 2 tablespoons plain flour (about 16 g)
- 200 ml chicken stock
- 150 ml double cream
- 2 tablespoons fresh parsley, chopped (about 6 g)
- Salt and black pepper, to taste
- 1 egg yolk beaten with 1 teaspoon water for egg wash
Instructions
- Preheat the oven: Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Prepare the pastry cases: Cut the puff pastry into 6 large circles, then from 3 of those circles cut smaller concentric circles to make rings. Place the 3 solid circles on the tray, brush with egg wash, top with a ring and brush again. Chill briefly.
- Sauté aromatics: In a frying pan, melt the butter over medium heat, add the chopped onion and garlic and cook until soft and translucent.
- Cook the chicken and mushrooms: Add the diced chicken and cook until lightly golden. Add the sliced mushrooms and cook until they release their moisture and begin to brown.
- Thicken the filling: Sprinkle in the flour and stir to coat, then slowly pour in the chicken stock while stirring. Cook until the mixture thickens slightly.
- Finish the sauce: Reduce the heat and stir in the double cream, cook gently until the sauce is silky. Season with salt, black pepper, and stir through the chopped parsley. Remove from heat and let cool slightly.
- Bake the cases: Bake the prepared pastry cases for 15 to 20 minutes until puffed and golden. Remove and gently press down the centers to create cavities.
- Assemble and serve: Spoon the warm chicken and mushroom filling into each pastry case, garnish with extra parsley and serve immediately.
Notes
- Keep puff pastry cold until baking to ensure maximum puff.
- Do not overfill the cases to prevent sogginess; fill just before serving for best texture.
- Double cream yields a richer sauce, but single cream or crème fraîche can be used for a lighter finish.
- To make mini vol-au-vents, cut smaller pastry circles and reduce baking time accordingly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Starter
- Method: Baking and Sautéing
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 vol-au-vent (approx 150 g)
- Calories: 320
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 85 mg
Keywords: chicken, mushroom, vol-au-vent, puff pastry, creamy chicken, party appetizer, French pastry