Chicken Mushroom Vol Au Vents Recipes

CREAMY CHICKEN VOL-AU-VENT

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.

CHICKEN AND MUSHROOM VOL AU VENTS

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.

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.

CREAMY MUSHROOM VOL-AU-VENTS

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper.
• On a lightly floured work surface, roll out the pastry until it is 4-5mm thick. Using a plain 10cm/4in round cutter, stamp out six rounds. Stamp the centres out of three of these rounds using a plain 6cm/2½in cutter. Discard the centres so you are left with three rounds and three rings.
• Arrange the 10cm/4in rounds on the prepared baking sheet, leaving plenty of space between each one. Using a pastry brush, lightly brush the pastry rounds with beaten egg.
• Top each round with a ring of pastry so the edges match up neatly, press down lightly to join them, then brush the tops with some more beaten egg. Prick the exposed centre with a fork to prevent it from rising too much during baking. Bake for about 20 minutes, or until golden and cooked through.
• Meanwhile, make the filling. Melt the butter in a large frying pan over a medium-high heat. Add the mushrooms and cook for about 5 minutes, stirring often, until softened and fully cooked. Add the garlic and cook for another minute. Pour in the cream and allow to bubble until it coats the mushrooms in a light sauce. Stir in the Parmesan and most of the chopped herbs and season well.
• Transfer the pastry cases to a serving plate. Fill the centres with the hot mushroom mixture, letting the excess cascade down the sides. Sprinkle over the remaining herbs to serve.

VOL-AU-VENT WITH CHICKEN, MUSHROOMS AND PEPPER

Steps:

• Preheat the oven at 160°C.
• Prepare all your ingredients ready.
• Heat in the oven the vol-au-vent about 12 minutes (if you are not ready with the filling after this time reduce the heat).
• Fry the onions in the margarine for 2 minutes.
• Reduce heat, add the chicken and cook until golden, about 8 minutes.
• Add 1dl wine, herbs, mushrooms, preserved pepper and cream.
• Combine corn starch with water and the remaining wine, then add to the chicken and stir until the sauce thickens. If it is too thick add some tablespoons of water or wine.
• Season it with salt, pepper, soy sauce and Worcestershire at your taste.
• Fill into the vol-au-vent cases and serve hot with some vegetables.
• Note: sometimes I add some vegetables (not only the mushrooms!) like carrots or peas directly to this dish.
• Note: alternative to vol-au-vent cases are fillo baskets. Instructions: Cut fillo sheets into quarters and layer diagonally in greased ramekins, spraying or brushig with olive oil in between layers - 4 squares for each ramekin dish if the sheets are very thin (like fillo for baklava) or 2 squares if they are thicker (like fillo for boureki). Spray or brush again before cooking at 250°F/180°C for in the oven for more or less 8-10 minutes.
• Note: For a vegetarian version skip the chicken and use more veggies. For example the double quantity of mushrooms. Chanterelle mushrooms are wonderful for this recipe (see photo).