Homemade Vol-Au-Vents filled with Chicken, Mushroom & Cream White Wine Sauce

Homemade Vol-Au-Vents filled with Chicken, Mushroom & Cream White Wine Sauce

A delightful appetizer, snack or even a weeknight meal! These vol-au-vents are sure to be a crowd pleaser.

Homemade Vol-Au-Vents filled with Chicken, Mushroom & Cream White Wine Sauce

Difficulty: Intermediate Prep Time 30 min Cook Time 30 min Total Time 1 hr
Cooking Temp: 200  °C
Best Season: Suitable throughout the year

Ingredients - Serves 12 Vol-Au-Vents

Chicken & Mushroom Filling:

Vol-Au-Vents:

Method

Vol-au-vents:

  1. Cut 9 (8cm circles) from each pastry sheet.

  2. For each vol-au-vent you will need 3 cut pastry circles, one for the base and 2 to bring up the sides.

  3. Base - From each pastry sheet, prick 3 circles with a fork and brush with beaten egg.

  4. Sides - Brush 3 pastry circles with beaten egg and place another cut circle on top. Cut a smaller circle inside but leave it there. Now place it on top of the pricked base and brush the top with beaten egg.

    You can leave them on their own packaging baking paper and place them on a baking tray.

  5. Bake in oven 200C/400F for about 20 minutes or until golden on top. When ready cut out the small inner circle on top and leave to cool completely before adding the filling.

Chicken & Mushroom filling:

  1. Place the chicken in a small saucepan with 1 onion, peeled and cut in half, 2 ½ cups chicken stock and ½ cup white wine, pinch salt and pepper. Chicken has to be completely covered with stock and wine. Cover, bring to boil and simmer for 30 minutes.

  2. Leave to cool that you can touch the chicken by hand and chop into small pieces. I like to poach the chicken breast in wine and stock as it infuses a mild wine flavour to the chicken and during the simmering process it also makes the breast tender and moist.

  3. Melt 2 tablespoons of butter in a pan, fry the onions and mushrooms together till they soften then add the garlic and thyme. Add the wine and bring to boil; simmer for 3 minutes to reduce the volume of wine by half. 

  4. Stir in the flour, then add the stock, milk and mustard. Continue cooking until sauce thickens then add the chopped chicken.

  5. Spoon the filling into the vol-au-vent cases. Place them on a baking tray with baking paper and bake in oven for approximately 15 minutes or until they are warm enough to eat.

  6. Enjoy!