CREAMY CHICKEN VOL-AU-VENT RECIPE: HOW TO MAKE IT
My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. —Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Appetizers
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out 6 circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.
Nutrition Facts : Calories 669 calories, FatContent 45g fat (16g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 670mg sodium, CarbohydrateContent 47g carbohydrate (4g sugars, FiberContent 6g fiber), ProteinContent 19g protein.
MUSHROOM VOL AU VENT RECIPE - FOOD.COM - RECIPES, FOOD ...
Creamy Mushrooms in vol au vent shells - perfect as a starter or as a side dish. Taken from Popular French Cooking by Mary Berry 1972 edition.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6 shells, 6 serving(s)
Number Of Ingredients 7
Steps:
- If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.
- Roll the pastry out to 1/4 inches thick on a well floured board.
- Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.
- Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
- Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
- Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
- Filling.
- melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes.
- Blend in the flour and cook for 1 minute.
- Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
- Season well with salt and pepper.
- Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.
- prep time includes making the shells.
Nutrition Facts : Calories 406.3, FatContent 28.4, SaturatedFatContent 10.1, CholesterolContent 53.4, SodiumContent 218.3, CarbohydrateContent 30.6, FiberContent 1.1, SugarContent 0.9, ProteinContent 7.8
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MUSHROOM VOL AU VENT |JAMIE OLIVER MUSHROOM RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 173 calories per serving
- Preheat the oven to 190ºC/gas 5 and line a baking tray with greaseproof paper.
- Roll out the pastry on a lightly floured surface to about 5mm thick. Using a small cutter or wine glass, about 6cm across, cut out 12 rounds (you may need to re-roll the pastry).
- Place the circles on the baking tray and prick their centres several times with a fork. Beat the egg, then eggwash the circles. Bake on the top shelf of the oven for about 12 minutes until puffed up, crisp and golden. Roughly chop or tear the mushrooms, peel and finely slice the garlic, and crumble the chilli (if using). Pick and roughly chop the parsley.
- Heat a lug of oil in a large pan and cook the mushrooms, garlic and chilli (if using), until golden.
- Off the heat, squeeze in the lemon juice, then add the crème fraîche. Season well and fold through the parsley. If the mushrooms are too dry, add a splash of water to loosen the sauce.
- For the vol-au-vents, cut a very thin layer off the top of each circle and use your knife to carefully hollow out a hole in each one.
- Fill with the creamy mushrooms and serve – you can pop the pastry lids back on, if you wish.
CHICKEN VOL-AU-VENTS RECIPE - FOOD.COM - RECIPES, FOOD ...
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Reviews 4.5
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VOL-AU-VENT AUTHENTIC RECIPE | TASTEATLAS
Featured in a classic French cookbook Larousse Gastronomique, this recipe for vol-au-vent was quoted from Carême’s own original book, L’Art de la Cuisine Française au XIXe siècle. It is divided into three steps: preparing the puff pastry (which can be done a day in advance), preparing the classic sauce financière and filling the vol-au-vent.
From tasteatlas.com
Reviews 4.5
Cuisine French
- Assemble the vol-au-vent by filling them with tepid sauce Financière and covering them with a lid. Serve immediately.
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Total Time 2 hours 10 minutes
Category Afternoon tea, Treat
Cuisine French
Calories 64 calories per serving
- Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings (see 'goes well with'). The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.
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- Return to the oven and bake for 10-12 minutes. Serve immediately.
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From goodfood.com.au
Total Time 1 hours 30 minutes
Category Snacks
1. Preheat the oven to 220C. Line 2 baking trays with non-stick baking paper.
2. Use a round 9cm pastry cutter to cut out 12 rounds. Place 4 rounds on a lined tray and use a round 6cm cutter to mark a small round in the centre of each, without cutting through. These are the bases.
3. Place the remaining pastry rounds on the other lined tray and use the smaller cutter to cut out the centre of each to make rings of an even thickness.
4. Brush the outer ring of each pastry base with egg wash, taking care not to brush the sides or the pastry won't rise properly. Carefully place a pastry ring on top of a pastry base. Brush the top of the ring with egg wash and place another ring on top. Repeat with the remaining bases, egg wash and rings. Refrigerate for 15 minutes or until well chilled. Brush the top ring of each pastry with egg wash, avoiding the sides.
5. Bake for 20 minutes or until puffed and golden. Remove any uncooked pastry from the centre and bake for 5-10 minutes or until the bases are golden and crisp. Cool on a wire rack.
6. Place the chicken and stock in a small saucepan. If the chicken isn't covered, add a little extra stock or water. Add the bay leaf and thyme and bring to a gentle simmer over medium heat. Reduce the heat to medium-low, cover and cook for 4-5 minutes. Remove from the heat and set aside for 10 minutes or until the chicken is just cooked through. Transfer the chicken to a plate and reserve the cooking liquid. Use 2 forks to shred the chicken and place in a medium bowl.
7. Heat the oil in a medium non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 5 minutes. Add the mushrooms and garlic and cook, stirring, for a further 3 minutes. Add the shallot, season well and then mix into the chicken. Return the pan to the heat, add the wine and cook until reduced by half, then add the reserved cooking liquid. Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the cornflour mixture and cream and stir until thickened. Remove the herbs. Add the chicken mixture and heat through. Season to taste. Spoon into the pastry cases and serve warm, sprinkled with spring onion.
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Reviews 5
- Transfer the pastry cases to a serving plate. Fill the centres with the hot mushroom mixture, letting the excess cascade down the sides. Sprinkle over the remaining herbs to serve.
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From bbc.co.uk
Reviews 5
- Transfer the pastry cases to a serving plate. Fill the centres with the hot mushroom mixture, letting the excess cascade down the sides. Sprinkle over the remaining herbs to serve.
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Reviews 4.9
Total Time 45 minutes
Category Appetizers, Breakfast, Brunch
Calories 348 calories per serving
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