These chicken and mushroom vol-au-vents are the kind of warm appetizer that disappears as soon as it hits the table: crisp puff pastry, tender chunks of chicken, earthy mushrooms, a velvety cream filling, and a whisper of cheese. They look beautiful, taste luxurious, and are surprisingly straightforward to prepare.
Ingredients
- All-butter puff pastry, thawed — 500 g (1.1 lb)
- Chicken breast — 300 g (10.6 oz)
- Button mushrooms — 250 g (8.8 oz)
- Yellow onion — 100 g (3.5 oz)
- Garlic — 1 clove
- Unsalted butter — 30 g (2 tbsp)
- Vegetable oil — 1 tbsp
- Heavy cream, 20–22% — 200 ml (3/4 cup + 1 tbsp)
- All-purpose flour — 1 tbsp
- Hard cheese, such as Parmesan — 40 g (1.4 oz)
- Parsley — 10 g (1/4 cup)
- Salt — 4 g (3/4 tsp)
- Ground black pepper — 1 g (1/2 tsp)
- Egg — 1, beaten, for brushing
Step-by-Step Recipe
- Thaw the puff pastry according to the package directions and preheat the oven to 200°C (392°F).
- Roll the pastry to a thickness of 3–4 mm. Cut out 12 circles about 6–7 cm (2.5–3 in) across for the bases, then cut 12 more rings with centers removed for the sides. Transfer the bases to a baking sheet, brush with beaten egg, top with the rings, and prick the centers with a fork. Chill for 10 minutes.
- Bake the vol-au-vents for 15–18 minutes, until puffed and deeply golden. If needed, gently press down the center with a spoon to deepen the cavity.
- For the filling, finely chop the onion and garlic, cut the chicken into 1 cm (1/2 in) cubes, and slice the mushrooms. Heat the vegetable oil in a skillet and sauté the onion until soft, 3–4 minutes.
- Add the mushrooms and cook until their moisture has evaporated, 5–6 minutes. Stir in the chicken and cook until the pieces turn opaque with a light golden edge, 4–5 minutes.
- Add the butter and flour, cook for 1 minute, then pour in the cream while stirring. Simmer until the mixture thickens to a soft, spoonable consistency.
- Stir in the grated cheese, season with salt and pepper, and fold in the chopped parsley. Remove from the heat — the filling should be rich and silky.
- Fill the hot vol-au-vents with the mixture and return them to the oven for 3–5 minutes at 180°C (356°F) to heat through and lightly set the top.
- Serve immediately, finished with fresh herbs.
Nutritional Value
| Item | Per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 17 g |
| Fat | 21 g |
| Carbohydrates | 22 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Salt | 1.6 g |
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Tips and Variations
- Shortcut version: If you are short on time, use store-bought vol-au-vent shells. Prepare the filling as written and warm the shells for 2–3 minutes before filling.
- Cheese options: Gruyère, Emmental, or aged white cheddar all work beautifully. A little blue cheese will make the flavor more pronounced and savory.
- Mushrooms: Wild mushrooms add wonderful depth, but they should be cooked or briefly parboiled first if needed.
- Lighter version: Replace half the cream with milk and add 1 extra tsp flour for body.
- Make ahead: Bake the shells up to a day in advance and store them in an airtight container. Keep the filling separate in the refrigerator for up to 2 days, then reheat before serving.
Frequently Asked Questions
- Can I freeze them? Yes. Freeze the baked empty shells and the cooled filling separately. Reheat the shells in the oven and warm the filling on the stove with a spoonful of cream.
- What can I use instead of chicken? Turkey, ham, smoked salmon, or cooked beef are all excellent options. For a vegetarian version, add more mushrooms and a little spinach.
- The filling turned out too thin — what should I do? Increase the heat and cook off the excess liquid for 1–2 minutes, or stir in another 1/2 tbsp flour and simmer until thickened.
- How do I get extra-flaky vol-au-vents? Keep the pastry well chilled before baking and do not roll it too thin — 3–4 mm is ideal so the layers can rise properly.
- What should I serve with them? Pair with a crisp green salad and a dry white wine for a polished cocktail-party appetizer.