Vol-au-Vent

Golden, flaky puff pastry shells filled with a creamy chicken and mushroom sauce — Vol-au-Vent is French elegance in a bite. It is perfect for dinner parties and holiday tables.

Prep time

20 mins

Cook time

40 mins

Total time

1 hr

Servings

4 servings

Calories

460

Ingredients

• 2 sheets puff pastry, thawed
• 1 egg, beaten
• 2 tablespoons butter
• 1 small shallot, finely chopped
• 8 oz (225 g) mushrooms, sliced
• 1 cup cooked chicken breast, diced
• 2 tablespoons flour
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and white pepper to taste
• 1/4 cup grated Gruyère cheese, to serve

Instructions

1. Preheat the oven to 400°F (200°C). Cut 8 circles from the puff pastry with a 3-inch cutter, then cut a smaller circle from the center of 4 of them to make rings.
2. Place the 4 whole circles on a baking sheet, brush with egg, and top each with a ring. Brush the rings with egg too.
3. Bake for 18 to 20 minutes until puffed and deep golden. Press the soft centers down gently to form cups.
4. Melt the butter in a pan over medium heat. Cook the shallot for 3 minutes, then add the mushrooms and cook for 5 minutes until golden.
5. Sprinkle in the flour and cook for 1 minute, then pour in the stock, stirring constantly until the sauce thickens.
6. Stir in the cream, mustard, and lemon juice. Add the diced chicken and simmer for 3 minutes until heated through.
7. Season with salt and white pepper, fold in the parsley, and spoon the filling into the warm pastry cups.
8. Sprinkle with Gruyère and serve immediately while the pastry is crisp.

Pro tips

• Keep the pastry cold until it goes in the oven — warm pastry will not puff properly.
• Press the centers down while the shells are still hot and soft.
• The filling should be thick enough to sit in the cup without running.
• Fill the shells just before serving so they stay crisp.

Frequently asked questions