Chicken and Asparagus Vol Au Vents
Delight your guests with these elegant Chicken and Asparagus Vol Au Vents, perfect for everything from cocktail parties to weekend brunch. This recipe combines golden, flaky puff pastry shells with a creamy, savory filling of tender diced chicken, vibrant asparagus, and garlic-infused sauce made with chicken stock and heavy cream. The buttery richness is perfectly balanced by the freshness of parsley garnish, making each bite irresistible. Easy to prepare with only 20 minutes of prep time, these show-stopping appetizers are as visually stunning as they are delicious. Whether you're hosting a dinner party or looking for an impressive starter, these vol au vents are sure to impress.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 1 large egg
- 1 cup (cooked and diced) chicken breast
- 1 cup (chopped into 1-inch pieces) asparagus
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup heavy cream
- 2 cloves (minced) garlic
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Unroll the puff pastry sheets and, using a 4-inch round cutter, cut out circles. For half of the circles, use a smaller 2-inch round cutter to cut out the center, creating rings.
Place the full pastry circles on the prepared baking sheet, brush the edges lightly with beaten egg, and top each with a pastry ring. Brush the top of the rings with beaten egg as well.
Bake in the preheated oven for 12-15 minutes, or until golden brown and puffed. Remove and allow to cool slightly.
While the pastry bakes, prepare the filling. Heat the butter in a medium skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the flour and cook for another 1-2 minutes to remove the raw flour taste. Slowly whisk in the chicken stock, followed by the heavy cream, until smooth and thickened.
Add the diced cooked chicken and asparagus pieces to the sauce. Cook for 3-4 minutes, stirring occasionally, until the asparagus is tender but still bright green. Season with salt and black pepper.
Spoon the chicken and asparagus filling into the baked puff pastry shells. Garnish with freshly chopped parsley.
Serve immediately and enjoy your delicious Chicken and Asparagus Vol Au Vents!
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 0.8 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
