Chicken and Mushroom Vol Au Vents

5 from 1 vote

These cute chicken and mushroom vol au vents are perfect - simple to put together but look very impressive. You can swap the filling for whatever you like but I love this creamy savoury chicken and mushroom filling.

Prep Time30

Cook Time15

Total Time45

Course: Appetizer

Cuisine: French-Inspired

Servings: small vol au vents

Ingredients

1 large sheet of puff pastry
1 egg for egg wash
1 tbsp oil
1 small onion very finely chopped
300 g chicken thigh very finely chopped
⁠4 chestnut mushrooms very finely chopped
1 tbsp flour
200 ml veg or chicken stock
100 ml double cream
Salt and pepper
Small handful of parsley
Small handful of chives
Parmesan grated

Instructions

To make the pastry vol au vents:

Preheat the oven to 200°C (180°C fan).
Unroll the puff pastry. Using a round cutter, cut out 10 small circles to make the bases.
Prick each base lightly with a fork to prevent it from rising, you want a flat bottom.
Using the same cutter as above, cut out another 10 circles, then use a smaller cutter to remove the centre, creating rings.
Brush the bases with egg wash. Place a pastry ring on top of each base, pressing gently so it sticks.
(Optional) Use the small cut-out centres as mini lids – brush with egg wash and place on the tray beside the cases.
Brush the tops with more egg wash and bake for 12–15 minutes, or until risen and golden.

To make the filling:

Heat the oil in a pan over medium heat. Add the onion and cook until softened. Stir in the mushrooms and cook for another 5 minutes.
Add the chicken thigh and cook until lightly browned. Sprinkle over the flour and stir to coat. Gradually pour in the stock, stirring until it thickens.
Add the double cream and let it simmer until creamy. Season with salt and pepper, then stir through the chopped herbs and Parmesan.

To assemble:

Spoon the warm filling into the centres of the pastry cases.
Top with the little pastry lids if you made them. Serve immediately.

Notes

Scroll up for a step by step guide on how to make this easy vol au vents recipe.

To store: I wouldn't store assembled vol au vents as they will turn soggy over time. Leftover chicken filling can be stored in the fridge for up to 4 days.

To freeze: Freeze the baked cases flat for up to 3 months. Defrost on the day and give them a quick blast in the oven (160c fan /180c for 5-7 minutes) just to re-crisp them.

Make ahead: Bake the cases fully, allow them to cool, and store in an airtight container for 24 hours. Chicken mushroom filling can be made and refrigerated for up to 48 hours. Reheat gently on the hob, loosening with a splash of stock or cream if too thick.

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