Chicken And Mushroom Vol Au Vents Recipes

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CHICKEN AND MUSHROOM VOL AU VENTS



Chicken and Mushroom Vol au Vents image

Learn how to make these French chicken and mushroom vol au vents. They are small puff pastry cases with a creamy filling. Perfect canapés!

Provided by Michelle Minnaar

Categories     Starter

Time 1h10m

Number Of Ingredients 11

320g (1 ready rolled) puff pastry sheet
1 egg, whisked
15ml (1 tbsp) oil
15ml (1 tbsp) butter
1 onion, peeled and finely chopped
1 chicken breast, cut into small pieces
250g (3 cups) mushrooms, cleaned and thinly sliced
250ml (1 cup) white wine
125ml (½ cup) double cream
60g (½ cup) Parmigiano Reggiano, grated
30g (1oz) chives, washed and finely chopped

Steps:

  • Preheat the oven to 200°C / 400°F / gas mark 6.
  • Line a baking tray with non-stick baking paper.
  • Cut out six round discs (7cm/3in in diameter) from pastry sheet.
  • Egg wash all of them and place on the baking tray.
  • Using smaller round cutter (4cm/1½in in diameter) cut each remaining disc.
  • Place these outer circle on top of base discs on baking tray.
  • Egg wash the vol au vents again and place in the oven for 15-20 minutes or until crisp and golden brown. Remove and set aside.
  • While the pastry is cooking, fry the onion with the oil and butter over a medium heat until softened and translucent.
  • Turn up the heat and tip in the chicken. Brown on all sides.
  • Add the mushrooms and cook for three minutes.
  • Pour in the wine and let it sizzle until the liquid as halved.
  • Stir in the double cream and cheese. Season to taste.
  • Spoon into pastry cases and serve warm, sprinkled with chives.

Nutrition Facts : Calories 215 calories, Sugar 2.4 g, Sodium 212.7 mg, Fat 13.8 g, SaturatedFat 6.1 g, TransFat 0.2 g, Carbohydrate 8.8 g, Fiber 1.1 g, Protein 7.4 g, Cholesterol 60.1 mg

CREAMY CHICKEN VOL-AU-VENT



Creamy Chicken Vol-au-Vent image

My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 package (17.30 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
6 bacon strips
2 medium leeks (white portion only), sliced
1 medium sweet yellow pepper, diced
1 cup shredded rotisserie chicken
8 ounces cream cheese, softened
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley plus additional ground pepper

Steps:

  • Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

Nutrition Facts : Calories 669 calories, Fat 45g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 670mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 6g fiber), Protein 19g protein.

CHICKEN AVOCADO AND MUSHROOM VOL-AU-VENTS



Chicken Avocado and Mushroom Vol-Au-Vents image

Make and share this Chicken Avocado and Mushroom Vol-Au-Vents recipe from Food.com.

Provided by The Flying Chef

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

olive oil
4 seasoned chicken breasts (I sprinkle both sides of the breasts with garlic, paprika and parsley)
1 onion, chopped finely
1 garlic clove, crushed
250 g mushrooms, sliced
1 avocado, chopped
4 large vol-au-vent cases (about 13cm in diameter)
1 cup milk
1 1/2 teaspoons chicken stock, concentrated (powder, cubes, paste etc.. My stock is quite dense so adjust quantity for taste with what you use.)
2 teaspoons cornflour
1/2 cup dry white wine
1 teaspoon Dijon mustard
1/2 cup light cream
1 tablespoon fresh thyme leave
1 pinch cayenne

Steps:

  • Note: I could not get large vol-au-vent cases and used medium ones, they are just too small you can't fit enough filling in so there is too much pastry. For photo purposes I didn't overfill, but if this size is all you can get I suggest over stuffing and pouring extra filling and sauce over the top when dishing out. It doesn't look as pretty but you get a good ratio of filling to pastry and it still tastes delicious. The quantity of filling is for large cases and works well, but is to much for such small cases (hence over stuff). I used 2 cases for myself but gave 3 to my hubby.
  • Heat oil in a pan and add onion and garlic, cook until onion softens, add mushrooms and cook until soft. Set aside.
  • Wipe pan clean and add some more oil add seasoned breasts and cook both sides until cooked through. Remove and chop chicken into chunks. Set to one side.
  • Pour milk in a pan with stock and heat. Add a little water to cornflour mix and pour half of the liquid into the milk, stir until mixture thickens slightly.
  • Add wine, Dijon mustard, cayenne and cream stir to combine, add the rest of the cornflour and stir until mixture thickens.
  • Return mushrooms, onion and chicken to cream mixture, add the thyme and avocado and stir in gently to combine. Keep hot until serving.
  • Place vol-au-vent cases on an oven tray. Bake in a moderate oven about 5 Min's or until heated through.
  • To serve place cases on plate and spoon filling into them. I served mine with honeyed carrots and buttery garlic spinach.

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