Chicken and Mushroom Vol-au-Vents, a delightful appetizer for the festive season. Golden puff pastry cases filled with chicken and mushrooms in a white creamy sauce, what a treat this is! Really easy to put together, these vol-au-vents are always a crowd pleaser.
The festive season is not only about grand rich dishes, but also about dainty appetizers that delight the guests. And I can't think of better finger food, especially for your Christmas Dinner menu or New Year's Eve party menu than these homemade vol-au-vents.
The pastry cases are homemade - well, not the pastry itself, which I have no doubt is easy to make and better quality than the ready-made version, but with so many dishes to prepare during this time of the year, making your own pastry doesn't sound like a good plan to me.
And the filling is the most delicious combo of chicken and mushrooms smothered in a gorgeous cheesy white sauce - a big win with everyone.
These vol-au-vents are absolutely delicious hot straight from the oven, or as at least served sooner rather than later, but they can also be reheated in the oven if needs be.
Ingredients needed to make the col-au-vent pastry cups
- puff pastry - I used ready-rolled pastry, but you can also use a puff pastry block and roll it yourself
- egg yolk and milk - to brush the pastry with
Step-by-step photos and instructions to make the pastry cases
- in a small bowl, mix the egg yolk with the milk to get a smooth mixture
- roll the puff pastry over the work surface
- with a cookie cutter of 6 cm in diameter, cut out a circle
- cut out another circle, then place a cookie cutter of 4 cm in diameter in the middle of the second circle, so that you have a ring cut on the outside of the smaller circle
- repeat with the rest of the puff pastry
- place all the larger circles onto a baking tray lined with non-stick paper and brush them with the egg mixture
- place the pastry rings onto the circles (see photo number 4) and brush the rings too
- bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20 minutes or until golden
- as soon as the cases come out of the oven, press down slightly so that the bottom of the cases goes down a bit to make more room for the filling
Ingredients needed to make the chicken and mushroom filling
- chicken breast - I used a medium-sized one
- mushrooms - white closed-cup mushrooms, but other mushrooms would do too
- onion - I used a regular onion, but red or shallots also ok
- garlic - it goes really well with the chicken and mushrooms
- butter and olive oil
- milk - full-fat or semi-skimmed are ok
- flour - for thickening the sauce
- parmesan cheese - or any other hard cheese
- salt and black pepper
- parsley or dill
Step-by-step photos and instructions to make the filling
- In a frying pan set over a medium heat, add the butter and oil and allow the butter to melt
- add the peeled and chopped onion, and fry it until golden
- add the garlic and chicken cut into pieces and cook for 4-5 minutes until the chicken is cooked through
- add the mushrooms and continue to cook until the mushrooms have released all their liquid
- sprinkle the flour over, pour in the milk and stir until it thickens into a sauce
- add the parmesan, season to taste with salt and pepper, and garnish with parsley
- fill the pastry cups with the mixture and serve immediately
These delicious chicken and mushroom vol au vents might sound complicated and time consuming, but they are actually really easy to make. Once the pastry cases are ready, the filling won't take that long either.
Make sure you press down bottom of the pastry cases as soon as they are out of the oven and easily manageable, otherwise, when they cool down, they will break.
If you leave them as they are, there will not be enough room for much filling, and you will end up with more pastry than filling.
You can serve these vol-au-vents either hot or cold, I like them either way. But if you would rather serve them hot only, simply pop them back in the oven for 10 minutes until they are nice and hot.
If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE, TIK TOK and PINTEREST to see more delicious food and what I’m getting up to.
Chicken and Mushroom Vol-au-Vents
For the puff pastry cases
- 2 ready-rolled puff pastry
- 1 egg yolk
- 1 tablespoon milk
For the filling
- 1 chicken breast
- 250 g white closed-cup mushrooms
- 1 onion
- 3 cloves of garlic
- 25 g butter
- 1 tablespoon olive oil
- 1 cup milk
- 1 tablespoon plain flour
- 2 tablespoon parmesan
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon parsley
- To make the puff pastry cases, preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Add the egg yolk and milk to a ramekin and mix to get a smooth runny mixture.
- Roll out the puff pastries, and use a cookie cutter of 6 cm (2.5 inches) in diameter to cut out a circle.
- Cut out another circle, and place a cookie cutter of 4 cm ( 1.5 inches) in diameter in the middle of the circle and press down to cut out a smaller circle.
- Repeat with the rest of the puff pastry.
- Place all the larger circles onto 2 baking trays lined with non-stick paper and brush with the egg mixture.
- Place the dough rings on top of each circle and brush them as well - the small circles are not needed for the vol-au-vents, but can be baked separately as used as lids.
- Bake for 20 minutes or until the cases are golden.
- To make the filling, peel and chop the onion and garlic.
- Add the butter and oil to a frying pan set over a medium heat, and allow the butter to melt.
- Add the onion and fry it until golden, then add the garlic and chicken cut into pieces, and cook everything until the chicken is tender - it can take up to 5-6 minutes depending on the size of the chicken pieces.
- Add the chopped mushrooms and continue to cook until they release all their liquid.
- Sprinkle the flour over the chicken and mushrooms, and pour in the milk, whisking well until the milk thickens into a sauce.
- Add the grated parmesan, season with salt and pepper, and garnish with parsley or dill.
- Fill each pastry case with the filling and serve hot or cold.
- Make sure you press down bottom of the pastry cases as soon as they are out of the oven and easily manageable, otherwise, when they cool down, they will break.
- If you leave them as they are, there will not be enough room for much filling, and you will end up with more pastry than filling.
- You can serve these vol-au-vents either hot or cold, I like them either way. But if you would rather serve them hot only, simply pop them back in the oven for 10 minutes until they are nice and hot.