Vol Au Vent With Chicken Mushrooms And Pepper Recipes

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).

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.

VOL AU VENTS

Steps:

• Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
• Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
• Spoon the chicken mixture into the vol au vent shells and serve.