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–+ servings

Chicken and Mushroom Vol-au-Vents

Golden puff pastry cases filled with a creamy chicken, mushroom and tarragon filling. Inspired by classic French café lunches, these individual vol-au-vents are perfect for brunch, lunch or a light supper.
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Course: Light Meal, Lunch
Cuisine: French
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 people

Equipment

  • large frying pan
  • Baking tray
  • baking paper
  • 12 cm round cutter or bowl
  • 6 cm round cutter or bowl

Ingredients

Puff Pastry Cases

  • 2 sheets puff pastry thawed but still cold
  • 1 egg beaten

Chicken and Mushroom Filling

  • 500 g chicken thigh fillets cut into approximately 3 cm pieces
  • 300 g Swiss brown mushrooms roughly chopped
  • 2 shallots thinly sliced
  • 2 garlic cloves crushed
  • 2 tbsp butter
  • 125 ml dry white wine
  • 125 ml thickened cream
  • 2 tsp Dijon mustard
  • 2 tbsp crème fraîche
  • 2 tbsp fresh tarragon finely chopped (or more to taste)
  • salt and freshly ground black pepper to taste

Instructions

Make the Pastry Cases

  • Preheat the oven to 200°C fan-forced. Line a baking tray with baking paper.
  • Using a 12 cm round cutter, cut 8 circles from the puff pastry.
  • Place 4 circles onto the prepared tray to form the bases.
  • Lightly dock the centre of each base with a fork, leaving a 1.5 cm border around the edge.
  • Using a 6 cm round cutter, cut the centres from the remaining 4 pastry circles to create rings. Reserve the small centre circles for the lids.
  • Brush the border of each pastry base lightly with beaten egg.
  • Place a pastry ring on top of each base and gently press to secure.
  • Brush the tops of the pastry rings with egg wash.
  • Place the pastry lids on the tray and brush with egg wash.
  • Bake for 18–22 minutes or until deeply golden brown and crisp.

Make the Filling

  • While the pastry is baking, melt the butter in a large frying pan over medium-high heat.
  • Add the mushrooms and cook for 6–8 minutes until their moisture has evaporated and they begin to brown.
  • Add the sliced shallots and cook for 2–3 minutes until softened.
  • Stir in the garlic and cook for 30 seconds until fragrant.
  • Transfer the mushroom mixture to a bowl and set aside.
  • Add the chicken thigh pieces to the same pan and cook for 4–5 minutes until lightly golden on the outside.
  • Return the mushroom mixture to the pan.
  • Pour in the 125 ml white wine and simmer until almost completely reduced.
  • Add the 125 ml thickened cream and simmer gently for 2–3 minutes until the sauce lightly coats the chicken and mushrooms.
  • Stir through the Dijon mustard.
  • Remove from the heat and stir through the 2 tbsp crème fraîche and 2 tbsp tarragon.
  • Season with salt and freshly ground black pepper to taste.

Assemble

  • Remove the pastry cases from the oven. If the centres have puffed up, gently press them down while still warm.
  • Spoon the hot filling into the pastry cases.
  • Place a pastry lid on top or lean it against the side of the vol-au-vent.
  • Serve immediately.

Notes

  • The filling should be thick and creamy, not runny.
  • Fill the pastry just before serving to keep it crisp.
  • Fresh tarragon gives the best flavour.
  • The filling can be made up to a day ahead and gently reheated before assembling if desired.
  • Serve with a lightly dressed green salad for a French-inspired lunch.