This Chicken and Mushroom Vol-au-vent is a gorgeous little puff pastries that are hollow and filled with delicious creamy goodies.
If you want to impress guests with party food, vol-au-vents are perfect. You can take most of the hard work out of making them by using store-bought puff pastry.
You can add various fillings for them, which will delight friends and family alike.
Trust me; when it comes to party fare, it doesn't get much better.
Party food needs to be simple. Having to manipulate knives and forks or dealing with messy foods when interacting with other people is a real pain.
Finger foods are the perfect answer, but dips and crudities, or crackers, while easy are so, yesterday.
Vol-au-vents, on the other hand, are making a comeback, so strike now while the iron is hot and be at the front of party food fashion.
All vol-au-vents consist of gorgeous little puff pastries that are hollow and filled with delicious creamy goodies. You can really let your imagination run free.
Keep them small, though. I find these little pastries are ideal when they are bite-size.
What is vol au vent?
They used to be all the rage. When I told my mom I would be serving vol-au-vents at an upcoming party event, she gave me what I can only describe as an "old-fashioned look."
As it turns out, it's quite a convenient expression because she said to me, "What those old things - I haven't had one of those in yonks." And that's exactly the point.
They used to be standard party tucker, but very few people of my generation even remember them.
I actually came across a recipe by accident when leafing my way through an old cookery book.
They looked so lovely there in the photograph - a plateful of little pastry delights, each holding a lovely creamy chicken mouthful.
"Vol-au-vent" is a French phrase, the literal meaning of which is "fly in the wind." It's not a bad description as these little things are so light it seems like they might blow away in a slight puff of wind.
Vol-au-vents are made by simply cutting out two rounds of pre-rolled puff pastry, cutting a hole in some of them, and then stacking them on top of the other with the holed ones uppermost.
A quick blast in the oven, and hey presto, you got a delightful little vol-au-vent casing. It's entirely up to you whether you fill them with a savory or sweet stuffing.
The recipe that I'm about to discuss with you uses a chicken and mushroom filling in a creamy white sauce.
After a little bit of research into the Bouchée à la Reine and the vol-au-Vent, I decided to christen my little concoction, Vol-au-Vent à la Reine - vol-au-vents fit for a queen.
So no more talk about "old-fashioned," please. To those who haven't had them before, they're new.
Vol-au-Vent Pastry
According to my research, the recipe for a light vol-au-vent comes from the French chef and author, Antonin Carême.
Rather than using a shortcrust-type pastry, as per the original Bouchée à la Reine, he changed it for the puff.
You can, of course, make homemade puff pastry, but for simplicity, it's easier and quicker to use store-bought puff pastry, and it works a fine - although….
Having given the vol-au-vent cases a quick blast in the oven, mine came out nice and light and flaky, but the problem was that they hadn't risen very much.
Homemade vs store-bought
I wanted to impress, so it was back to the drawing board.
If you're not too worried about the presentation, you can use store-bought puff pastry, which needs to be defrosted before rolling out.
While it is still relatively cold, handling it is ideal because it makes it easier to cut using a knife or cookie-cutter.
Don't worry; the presentation will be fine; it's just that I was trying to impress my guests seriously, so in the end, I decided to make my own puff pastry.
I'm happy to say that it rose beautifully - well enough to impress royalty.
As for the filling, I wanted it to be as tasty as possible, so I used the liquid in which I poached the chicken to give my filling the depth of flavor for which I was looking.
Top tips
A couple of tips I would like to pass on. Cut the circles as soon as you've defrosted the pastry while still good and cold, and use a cookie-cutter.
The one I used is the type with a wrinkled edge, and it worked superbly well.
Grab these ingredients
- 2 sheets of puff pastry
Poaching the chicken:
- 2 chicken breasts (raw)
- ½ onion (sliced)
- 1 carrot (chopped)
- 1 stick celery
- 1 teaspoon peppercorns
- Water to cover the ingredients
For the filling:
- 8-10 medium mushrooms, cut into small cubes
- ½ cup water
- 1 tablespoon lemon juice
- 2 knobs of butter
For the roux:
- 2 tbsps butter
- 2 tbsps flour
- 1 cup of the reserved poaching liquid
- Salt and pepper to taste
- 2 tablespoon heavy cream
Cutting and shaping the puff pastry dough
Take one sheet of the puff pastry dough, roll it out flat, and using some cutter (I used a 3-inch diameter crinkle-edged cookie-cutter), press out six circles.
You can use any size of cutter you like depending on the size of the Vol-au-Vents you want to end up with.
You will want three of the discs for the pastry base, while the other three will provide the casing.
Step by step instructions
- Preheat oven at 374°F (190°C).
- Take your cutting board and lightly coat it with flour so that the dough won't stick to it.
- With a rolling pin, roll the dough out into a 10 x 12 inch (approx) rectangle. If your store-bought past puff pastry was pre-rolled, unroll it as it is.
- Take your cookie cutter and cut out six 3-inch diameter circles.
- With a 2-inch cookie cutter, cut the middle out of three of the 3-inch circular bases. Carefully Peel out the centers and put them to one side for later use.
- Place the three 3-inch diameter bases onto a baking tray lined with parchment paper and give each base a light brushing with egg wash.
- Now take the hollow circular rings and place one on each of the three bases and brush with egg wash. Being careful to not brush the edges, to ensure the puff pastry can rise nicely.
- Take a fork and prick each base several times to help to stop the centers from rising while cooking.
- Repeat the process until you have formed as many Vol-au-Vents as you wish to make.
- Pop all of the assembled pastries and the cut-out circle inners into the fridge to chill for 20 minutes.
- Once all of your pastries have been refrigerated for 20 minutes, transfer to a preheated oven and bake for 20 to 25 minutes or until golden brown and crisp, during which time they should rise and turn a lovely golden brown. (Note: Keep an eye on them).
- Take out of the oven and set aside ready for filling.
- Now to move on to that delicious creamy chicken filling.
How to cook the chicken
Poaching chicken will give you nice soft meat, which is exactly what you want for your filling.
If you were to poach it in ordinary, plain water, you would lose a lot of the flavor, so here are the steps I recommend you follow.
- Take a medium-to-large pan, and in it, place the chicken breasts, a carrot, celery stick, half an onion, and some black peppercorns. Cover with water.
- Bring the pan to the boil and once it is bubbling vigorously, turn down the heat and simmer the contents for approximately 15 minutes. If the chicken breasts are large, you may need to simmer them for another couple of minutes. It's best to check them to make sure the meat is no longer pink inside. However, try not to overcook it as it will become chewy. You want it to be nice and tender.
- Once you're happy with the chicken, remove it from the pan and set it aside to cool. When it's not too hot to handle, dice it into small pieces.
- Remove the carrot, celery, onion, and black peppercorns from the liquid by passing it through a sieve into another container. Set it aside for later use.
Prepare the mushrooms for the filling
My mom told me never to wash mushrooms as it dilutes the flavor. So just give them a quick wipe with a damp piece of paper kitchen towel.
- Cut the mushrooms into small pieces.
- Take a small pan, add a little water, some lemon juice, and several knobs of butter.
- Warm the pan on the stovetop, and once the butter has melted, tip in the diced mushrooms.
- Cook for approximately four or five minutes and set aside.
Creating a roux
A roux is the classic basis of many sources and is essential for your Vol-au-Vent filing.
- In a small saucepan, add a few knobs of butter and melt over medium heat.
- Once completely melted, add the flour and whisk it into the batter to create a paste.
- Set aside and let it cool for a few minutes.
- Take the poaching liquid you set aside earlier, and pour 1 cup into your butter, flour mixture.
- Whisk gently over medium heat until the sauce thickens.
- Add the diced mushrooms plus a little bit of poaching liquid if necessary.
- Now add one-half only of the pre-diced chicken.
- Season with salt-and-pepper and taste. Don't worry about the rest of the chicken; we will be adding it later.
- Stir gently until the flavors have all blended, add two tablespoons of heavy cream, stir to mix in, and set aside.
Assembling your Vol-au-Vents
We are nearly there. Now we come to the final assembly for chicken volauvent.
- Take the chicken you set aside earlier and transfer a few pieces into the bottom of each vol-au-vent casing.
- Spoon in your chicken mushroom filling and finish off with a little sprinkling of chopped parsley.
- Vol-au-vents can be eaten cold, but I think they are even more delicious when served warm.
Other fillings you might like to try
I have to admit that chicken and mushroom vol-au-vents on my personal favorites, but there's plenty of other fillings you can try too; in fact, serving a mixture of various differently filled vol-au-vents always goes down a treat.
Here are some suggestions you might like to try:
#1 Vol-au-vents filled with salmon and cream cheese
Having said that, chicken and mushroom are my favorite; smoked salmon and cheese come in a pretty close second.
Some people use cottage cheese, but sometimes it can be too wet, and it doesn't have that luxurious, creamy texture either.
#2 Egg mayo filled Vol-au-vents
Egg mayo is another tasty filling for vol-au-vents. It doesn't offer the satisfaction of chomping on pieces of chicken and mushroom, but it is still lovely and creamy. It's also a good option for vegetarians.
#3 Bruschetta filled Vol-au-Vents
Another filling that works for vegetarians and carnivores like it too. Bruschetta is a dish of Italian origin.
Normally served as a starter on warm toast, it consists of tomato, garlic, and olives. It also works brilliantly when spooned into a vol-au-vent casing and topped with a little fresh basil or oregano.
#4 Brie and cranberry filled Vol-au-Vents
This is a great vol-au-vent to turn out at Christmas or Thanks Giving. Lovely melted brie cheese with cranberry sauce, all topped with finely chopped nuts.
Heavenly and an absolute must recipe for serving warm.
Other fillings that work fantastically well include creamy shrimp, olive tapenade, sweet fig and walnut, coronation chicken, and creamy ham and asparagus.
You are only limited by your imagination.
I mentioned earlier that you could serve vol-au-vents with a sweet filling.
Try these:
- Finely cut strawberries (and other fruits) with whipped cream
- Diced banana and custard
- Chocolate Mousse with a glaze cherry on top
- Lemon curd with a sprinkling of dark chocolate
- Orange curd with a mandarin segment
- Blueberries with vanilla cream
- Chocolate Mascarpone Mousse
Again, let your imagination run wild.
Freezing Vol-au-Vent casings
If you find yourself pushed for time, you can always use store-bought vol-au-vent casings.
Many supermarkets sell them, or you can buy them in bulk from Amazon. They're okay, but homemade will beat them hands down every time.
They store well in the freezer at minus 18°C. Once you defrost them, you should eat them within 24 hours and do not refreeze.
Cooking Vol-au-Vents casings from frozen
- Preheat your oven to a temperature of 400°F (200°C).
- Position the frozen vol-au-vent casings onto a baking tray approximately 1-inch apart.
- Brush with egg wash
- Bake in the top half of your oven for between 13 to 15 minutes or until golden and crisp (turn them halfway through cooking). Note: Keep an eye on them and cover with tinfoil if necessary.
Frequently asked questions
As big as you like – feel free. However, I have to say that I prefer them smaller – bit size – they are perfect for your evening soirees or as an appetizer before dinner.
Yes, you can, but the more complicated the shape, the harder it will be to cut the casing. Remember, you have to cut the centers out to make room for the filling when they’re baked and risen.
Sure, you can. Freeze them by placing them onto a tray and lightly freezing. Once frozen, they can be transferred into a plastic freezer bag and put back in the freezer. When it comes to using frozen vol-au-vent casings, defrost them before warming in the oven.
Yes, you can, but do not fill the casings too far in advance, or they will become soggy. It’s best to fill them just before serving.
So, there you have it—a rave from the grave. Your guests will love them, especially if they haven’t had them before, and even if they have, they will still go down a storm.
Interesting recipes:
Full Recipe
Chicken and Mushroom Vol Au Vent (Recipe)
Pin RecipeEquipments:
- Oven
Ingredients:
- 2 sheets Puff pastry
For Poaching:
- 2 pieces chicken breasts (raw)
- 1 piece carrots (chopped)
- 1 stick celery
- ½ onion (sliced)
- 1 teaspoon peppercorns
- water (to cover the chicken)
For the Mushroom Fillings:
- 10 pieces mushrooms (diced into small cubes)
- ½ cup water
- 1 tablespoon lemon juice
- 2 slices butter
For the Roux:
- 2 tablespoon flour
- 2 tablespoon butter
- 1 cup poaching liquid (reserved from poaching the chicken)
- salt and pepper to taste
- 2 tablespoon heavy cream (plus extra if you want more creamy)
Instructions:
Prep the Pastry Dough:
- Preheat oven at 374°F (190°C).
- Take your cutting board and lightly coat it with flour so that the dough won’t stick to it. With a rolling pin, roll the dough out into a 10 x 12 inch (approx) rectangle. If your store-bought past puff pastry was pre-rolled, unroll it as it is.
- Take your cookie cutter and cut out six 3-inch diameter circles.
- With a 2-inch cookie cutter, cut the middle out of three of the 3-inch circular bases. Carefully Peel out the centers and put them to one side for later use.
- Place the three 3-inch diameter bases onto a baking tray lined with parchment paper and give each base a light brushing with egg wash.
- Now take the hollow circular rings and place one on each of the three bases and brush with egg wash. Being careful to not brush the edges, to ensure the puff pastry can rise nicely.
- Take a fork and prick each base several times to help to stop the centers from rising while cooking.
- Repeat the process until you have formed as many Vol-au-Vents as you wish to make.
- Transfer all of the assembled pastries and the cut-out circle inners into the fridge and chill for 20 minutes.
- Once all of your pastries have been refrigerated for 20 minutes or more, transfer to a preheated oven and bake for 25 minutes or until golden brown and crisp, during which time they should rise and turn a lovely golden brown. (Note: Keep an eye on them).
- Take out of the oven and set aside ready for filling. Now to move on to that delicious creamy chicken filling.
Poaching the Chicken:
- Bring the pan to the boil and once it is bubbling vigorously, turn down the heat and simmer the contents for approximately 15 minutes. If the chicken breasts are large, you may need to simmer them for another couple of minutes. It’s best to check them to make sure the meat is no longer pink inside. However, try not to overcook it as it will become chewy. You want it to be nice and tender.
- Once you’re happy with the chicken, remove it from the pan and set it aside to cool. When it’s not too hot to handle, dice it into small pieces.
- Remove the carrot, celery, onion, and black peppercorns from the liquid by passing it through a sieve into another container. Set it aside for later use.
Prep the Mushroom for Filling:
- Cut the mushrooms into small pieces.
- Take a small pan, add a little water, some lemon juice, and several knobs of butter.
- Warm the pan on the stovetop, and once the butter has melted, tip in the diced mushrooms.
- Cook for approximately three minutes and set aside.
Prep the Roux:
- In a small saucepan, add a few knobs of butter and melt over medium heat.
- Once completely melted, add the flour and whisk it into the batter to create a paste.Set aside and let it cool for a few minutes.
- Take the poaching liquid you set aside earlier, and pour 1 cup into your butter, flour mixture. Whisk gently over medium heat until the sauce thickens.
- Add the diced mushrooms plus a little bit of poaching liquid if necessary.
- Now add one-half only of the pre-diced chicken. Season with salt-and-pepper and taste. Don’t worry about the rest of the chicken; we will be adding it later.
- Stir gently until the flavors have all blended, add two tablespoons of heavy cream, stir to mix in, and set aside.
Assembling the Vol Au Vents:
- Take the chicken you set aside earlier and put a few pieces into the bottom of each vol-au-vent casing.
- Spoon in your chicken mushroom filling and finish off with a little sprinkling of chopped parsley.
- Vol-au-vents can be eaten cold, but I think they are even more delicious when served warm.
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.