Savory Chicken and Mushroom Vol-au-Vent
Savory Chicken and Mushroom Vol-au-Vent Ingredients
Gather all the necessary ingredients to make this savory chicken and mushroom vol-au-vent recipe. Here’s a list of what you’ll need:
- Chicken – 2 cups, cooked and shredded
- Mushrooms – 1 cup, sliced
- Puff pastry – 1 sheet, thawed
- Butter – 2 tablespoons
- All-purpose flour – 2 tablespoons
- Chicken broth – 1 cup
- Heavy cream – 1/2 cup
- Onion – 1/2 cup, finely chopped
- Garlic – 2 cloves, minced
- Thyme – 1 teaspoon, dried
- Salt – 1/2 teaspoon
- Black pepper – 1/4 teaspoon
- Egg – 1, beaten (for egg wash)
These ingredients will come together to create a flavorful and satisfying vol-au-vent. Make sure to have everything ready before you start cooking!
Savory Chicken and Mushroom Vol-au-Vent Instructions
Follow these step-by-step instructions to create a mouthwatering savory chicken and mushroom vol-au-vent. This recipe will guide you through the process, from preparing the filling to assembling and baking.
Step 1: Start by preheating your oven to 400°F (200°C).
Step 2: In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 diced onion and cook until softened and translucent.
Step 3: Add 2 cloves of minced garlic to the skillet and cook for another minute.
Step 4: Next, add 1 pound of diced chicken breast to the skillet and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
Step 5: In the same skillet, melt another 2 tablespoons of butter. Add 8 ounces of sliced mushrooms and cook until they release their moisture and turn golden brown.
Step 6: Return the cooked chicken to the skillet with the mushrooms. Season with salt, pepper, and any other desired herbs or spices. Cook for an additional 2 minutes to allow the flavors to meld together.
Step 7: In a separate saucepan, melt 3 tablespoons of butter over medium heat. Stir in 3 tablespoons of all-purpose flour to create a roux. Cook for 1 minute, stirring constantly.
Step 8: Gradually whisk in 1 cup of chicken broth and 1 cup of milk. Continue whisking until the mixture thickens and comes to a simmer.
Step 9: Add the chicken and mushroom mixture to the saucepan with the thickened sauce. Stir until well combined.
Step 10: Roll out a sheet of puff pastry on a lightly floured surface. Cut out circles or squares, depending on your preference and the size of your vol-au-vent molds.
Step 11: Place the pastry circles or squares on a baking sheet lined with parchment paper. Spoon the chicken and mushroom filling into the center of each pastry piece.
Step 12: Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed up.
Step 13: Remove from the oven and let cool for a few minutes before serving. Garnish with fresh herbs, if desired.
Step 14: Enjoy your homemade savory chicken and mushroom vol-au-vent! Serve as an appetizer or main dish, and savor every delicious bite.
Savory Chicken and Mushroom Vol-au-Vent Frequently Asked Questions
- Q: Can I use a different type of meat instead of chicken?
A: Yes, you can substitute chicken with turkey or even beef for a different flavor profile.
- Q: Can I use store-bought puff pastry?
A: Absolutely! Using store-bought puff pastry will save you time and still result in a delicious vol-au-vent.
- Q: Can I make the filling ahead of time?
A: Yes, you can prepare the filling in advance and store it in the refrigerator for up to 24 hours. Just make sure to reheat it before assembling the vol-au-vent.
- Q: Can I freeze the vol-au-vent?
A: Yes, you can freeze the assembled but unbaked vol-au-vent. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe container. When ready to bake, simply place them directly in the oven without thawing.
- Q: How do I prevent the vol-au-vent from getting soggy?
A: To prevent sogginess, make sure to bake the vol-au-vent until the pastry is golden and crispy. Additionally, avoid adding too much liquid to the filling and let it cool slightly before filling the pastry shells.
- Q: Can I add additional vegetables to the filling?
A: Absolutely! Feel free to add your favorite vegetables like peas, carrots, or spinach to the chicken and mushroom filling for added flavor and texture.
- Q: Can I make mini vol-au-vents instead of large ones?
A: Yes, you can make smaller vol-au-vents by using a smaller cookie cutter or pastry ring to cut out the puff pastry. Adjust the baking time accordingly.
- Q: Can I serve the vol-au-vent with a sauce?
A: Yes, you can serve the vol-au-vent with a creamy sauce such as a mushroom or white wine sauce. It adds an extra layer of flavor to the dish.
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