Chicken Avocado and Mushroom Vol Au Vents
Elevate your appetizer game with these elegant Chicken Avocado and Mushroom Vol Au Vents—flaky, golden puff pastry shells filled with a rich, creamy mixture of shredded chicken, earthy mushrooms, and buttery avocado. Perfect for parties, brunches, or as a savory starter, this recipe combines layers of flavor with Parmesan-infused béchamel sauce, sautéed garlic, and a touch of heavy cream for a luxurious bite. The crisp exterior of the pastry contrasts beautifully with the soft, velvety filling, making each morsel irresistible. Garnished with fresh parsley, these vol au vents are as visually stunning as they are delicious. Easy to prep in just 20 minutes, they’re a show-stopping dish that tastes as good as it looks.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 1 cup cooked chicken breast, shredded
- 1 medium avocado, diced
- 1 cup mushrooms, finely chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 0.25 cup heavy cream
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parmesan cheese, grated
- 1 large egg, beaten (for egg wash)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
On a lightly floured surface, roll out the puff pastry sheets if needed. Use a round cookie cutter (about 4 inches in diameter) to cut circles out of the pastry. Then, use a smaller cookie cutter (about 2 inches in diameter) to cut out the center of half the circles to create rings.
Place the full pastry circles on the prepared baking tray. Lightly brush the edges with the beaten egg, then place a pastry ring on top of each circle to create a raised border. Brush the top of the rings with the egg wash.
Bake the pastry shells in the preheated oven for 12-15 minutes or until golden and puffed. Remove and set aside to cool slightly.
While the pastry bakes, make the filling. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the chopped mushrooms and cook for 3-4 minutes, or until softened.
Sprinkle the flour over the mushrooms and stir well to coat. Gradually pour in the milk, whisking continuously to prevent lumps. Cook for 2-3 minutes until the mixture begins to thicken.
Reduce the heat to low and stir in the heavy cream, shredded chicken, salt, black pepper, and parmesan cheese. Cook for an additional 2-3 minutes until the filling is creamy and heated through. Remove from heat and gently fold in the diced avocado.
Use a spoon to fill each pastry shell with the chicken, mushroom, and avocado mixture.
Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 2324 mg | 101% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 18.5 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 551 mg | 42% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2645 mg | 56% | |
*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.
