Chicken And Mushroom Vol Au Vent (Printable View)
Buttery puff pastry filled with creamy chicken and mushrooms, perfect for elegant gatherings or comfort meals.
# Ingredient List:
→ Filling
01 -
3.5 oz boneless chicken breast, cut into small cubes
02 -
7 oz white mushrooms, sliced
03 -
1 tablespoon unsalted butter
04 -
1 teaspoon olive oil
05 -
1 garlic clove, minced
06 -
2 tablespoons onion, finely chopped
07 -
1/2 teaspoon freshly ground black pepper
08 -
1 teaspoon Italian herb blend
09 -
1/2 teaspoon dried tarragon
10 -
Salt, to taste
11 -
1 tablespoon all-purpose flour
12 -
1/2 cup heavy cream
→ Pastry Shells
13 -
Puff pastry sheets
14 -
1 large egg
15 -
2 tablespoons whole milk
# Preparation Steps:
01 -
Heat 1 teaspoon olive oil in a skillet over medium heat. Add cubed chicken and sauté until no longer pink. Season with a pinch of salt and ground white pepper. Continue cooking until chicken is cooked through. Transfer to a bowl and set aside.
02 -
In the same skillet, add 2 teaspoons olive oil and the unsalted butter. Sauté minced garlic and chopped onion over medium heat until fragrant and translucent. Add sliced mushrooms and cook on medium-high heat until golden brown and moisture evaporates.
03 -
Return the cooked chicken to the skillet with the mushroom mixture. Sprinkle in all-purpose flour, black pepper, Italian herbs, dried tarragon, and salt. Stir to coat everything evenly.
04 -
Pour in heavy cream while stirring constantly to avoid lumps. Allow the mixture to thicken over medium heat, then remove from heat and let cool.
05 -
Working with chilled puff pastry, cut 2-inch rounds for the bases and arrange them on a parchment-lined baking sheet, spaced apart. Cut an equal number of 2-inch rounds, and using a 1.25-inch cutter, remove centers to create rings. For every base, prepare two rings.
06 -
Brush base rounds with egg wash (egg whisked with milk). Place one pastry ring onto each base, lightly pressing to secure the edges. Prick the center of the base 2-3 times with a fork to minimize puffing. Brush the ring’s outer edge with egg wash, add the second ring, and give a final egg wash layer to the entire shell. Repeat for all shells.
07 -
Refrigerate the assembled shells for 15 minutes.
08 -
Bake shells in a preheated oven at 400°F for 15–20 minutes until golden and puffed. Allow pastries to cool on the baking sheet for 10–15 minutes.
09 -
Carefully spoon the cooled chicken and mushroom filling into the hollow centers of the pastry shells. Garnish with finely chopped chives and serve immediately.
# Supplementary Details:
01 -
Keep puff pastry very cold to ensure crisp, flaky shells and use a sharp cutter for clean edges.