Chicken Avocado And Mushroom Stuffed Vol Au Vents Recipes

CHICKEN AVOCADO AND MUSHROOM STUFFED VOL-AU-VENTS

Steps:

• Pre-heat oven to 180 degrees Celsius.
• Heat oil in a pan cook chicken in batches until browned, remove and set to one side.
• Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.
• In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.).
• Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.
• Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min's until hot.
• I served our with honeyed carrots and buttered spinach.

CHICKEN AVOCADO AND MUSHROOM VOL-AU-VENTS

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.

CHICKEN + MUSHROOM VOL-AU-VENTS

Steps:

• 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 :)

CHICKEN VOL-AU-VENTS

Steps:

• Pre-heat oven at 180oc.
• Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
• Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
• Add wine and cream and bring to the boil.
• Combine cornflour with water, then add to the chicken and stir until thickened.
• Spoon into the vol-au-vent cases
• Heat in the oven for 5 mintes.
• Serve it hot.