Ingredients (Makes 12)
Chicken & Mushroom filling:
1 Large Chicken breast
Mushrooms, sliced
Small Onion finely chopped
1 Garlic, crushed
1Teaspoon Thyme
1/4 Cup White wine
2 Tbls Plain Flour
1/4 Cup Chicken stock
1 Tbls Dijon mustard
1 1/2 Cups Milk
Vol-au-vents:
4 Puff Pastry Rectangular Sheets
1 Beaten Egg
Method:
Vol-au-vents –
For each vol-au-vent you will need 3 cut out circles.
Cut 9 (8cm circles) from each pastry sheet. Place 2 cut pastry circles on top of each other for the top over the pricked base to bring up the sides of the vol-au-vents. With a fork prick a lot of holes on 3 of the circles (these are for the base). Brush them with beaten egg plus another 3. Place the ones you didn’t brush with egg over the ones that are not pricked and cut out a slightly smaller circle inside it. Leave it as it is and place it on top of the pricked circle. Brush the top with beaten egg. Leave them on the same baking paper and place them on a baking tray. 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 and Mushroom filling –
Place the chicken in a small saucepan with 1 onion, peeled and cut in half, 2 1/2 cups chicken stock and 1/2 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.
Leave to cool that you can touch by hand and chop into small pieces. I like to poach the chicken breast in wine and stock cause it infuses a mild wine flavour to the chicken and during the simmering process also makes the breast tender and moist.
Melt 2 tablespoons of butter in a pan, fry the onions and mushrooms together till they soften then add the garlic and thyme. Stir well then add the wine and bring to boil; simmer for 3 minutes to reduce the volume of wine by half.
Remove from heat, stir in the flour then add the stock, milk and mustard. Continue cooking till sauce thickens, when ready add the chopped chicken.
Spoon the filling into the prepared vol-au-vents.
Place them on a baking tray with baking paper and bake in oven for approximately 15 minutes or until they are hot enough to eat.
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