Vol-au-vent Recipe

Ingredients:

• 1 package puff pastry sheets
• 1 egg, beaten
• 1 cup cooked chicken, diced
• 1/2 cup mushrooms, sliced
• 1/4 cup onion, chopped
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry sheets and cut circles out using a cookie cutter or a round cutter. Cut a smaller circle inside each bigger circle, about 1/2 inch away from the edge. This will make the vol-au-vent shells. Prick the center of each pastry shell with a fork.
3. Brush the pastry shells with the beaten egg and bake for 15-20 minutes until golden brown. Remove from oven and let cool on a wire rack.
4. Meanwhile, in a large pan over medium heat, melt the butter and sauté the onions until soft, about 5 minutes. Add the mushrooms and cook for another 5 minutes. Add in the cooked chicken and stir until everything is combined.
5. Sprinkle flour over the chicken and stir until combined. Cook for 2-3 minutes, then gradually add the milk while stirring constantly. Keep stirring until the sauce is thick and bubbly. Season with salt and pepper.
6. Spoon the chicken mixture into each vol-au-vent shell and serve while still warm.

Serving Suggestions:

As an appetizer, serve 2-3 vol-au-vent shells per person. For a main course, serve 4-5 shells with a side salad or vegetables.

Verdict:

This vol-au-vent recipe is a classic and elegant treat that can be served for any occasion. The crispy puff pastry filled with creamy chicken and mushroom sauce is a perfect combination of textures and flavors. It’s easy to make and can be a showstopper on any dinner table.