CHICKEN AVOCADO AND MUSHROOM STUFFED VOL-AU-VENTS
This is so simple to make and very yummy, I usually serve this in the really large vol-au-vent shells, but I could not get any, so I had to serve in medium ones. These are not ideal as you can not get much filling into them, I ended up pouring some of the filling over after taking a photo, so we were not eating just pastry cases with no filling, which is ok but does not look the most appealing. I usually buy the 12.5cm cases just so you can get an idea of the size compared to the ones in the photo.
Provided by The Flying Chef
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
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
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
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.
VOL-AU-VENT WITH CHICKEN, MUSHROOMS AND PEPPER
One of the favorites of my children. It's a really versatile recipe and feel free to adapt it to your ingredients. If you don't get vol-au-vent cases use fillo and the instruction in the note at the end of the directions.
Provided by Artandkitchen
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
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).
Nutrition Facts : Calories 2564.6, Fat 175.1, SaturatedFat 50.1, Cholesterol 139.6, Sodium 1284.4, Carbohydrate 188.8, Fiber 7, Sugar 5.1, Protein 51.7
CREAMY CHICKEN VOL-AU-VENT
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
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 VOL-AU-VENTS
I first used this recipe as an entree for two on Valentines Day. It was given to me by a family friend. You can also use a pack of 6 or 12 mini vol-au-vents as appetizers. Since then I have made them again and I didn't have tarragon so I used sage. So I think you can put your favourite spice instead of the tarragon as the sage worked well. I didn't have cream so I used cream cheese. I had a question regarding vol-au-vent cases and after researching on many web pages and even posting a question in the forum. I found out that vol-au-vent cases are the same thing as puff pastry shells. So if you are using puff pastry shells please follow the instructions on the pack. As in Australia the vol-au-vent cases come on the shelf (pre-cooked, ready to use) not the freezer.
Provided by Chef floWer
Categories Chicken Thigh & Leg
Time 20m
Yield 2 Large Vol-au-Vent cases
Number Of Ingredients 12
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.
Nutrition Facts : Calories 821.1, Fat 53.5, SaturatedFat 17.5, Cholesterol 135.7, Sodium 707.2, Carbohydrate 49.1, Fiber 2.1, Sugar 1.3, Protein 33
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