Classic Vol-au-Vent
Elevate your appetizer game with this irresistible Classic Vol-au-Vent recipe, featuring flaky puff pastry shells filled with a creamy chicken and mushroom mixture. Perfectly golden and light, these elegant bite-sized delights are crafted using buttery puff pastry sheets and a rich, savory filling made from tender cooked chicken, sautéed mushrooms, and a luscious homemade sauce infused with milk and chicken stock. Topped with fresh parsley for a burst of color and flavor, these vol-au-vents are ideal for dinner parties, holiday gatherings, or as a sophisticated snack. With its combination of gourmet appeal and approachable preparation, this timeless French dish is sure to impress your guests and become a favorite in your culinary repertoire. Keywords: Classic Vol-au-Vent recipe, puff pastry appetizer, French pastry, chicken and mushroom filling, festive hors d'oeuvres.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 puff pastry sheets
- 150 grams cooked chicken breast
- 100 grams mushrooms
- 30 grams butter
- 2 tablespoons all-purpose flour
- 250 ml milk
- 150 ml chicken stock
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 egg
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 200°C (390°F).
Lay out the puff pastry sheets on a lightly floured surface. Using a 7-8 cm round cutter, cut out 8 circles from each sheet.
On half of the circles, use a smaller round cutter (about 4 cm) to cut out smaller circles, creating rings.
Place the full circles onto a baking sheet lined with parchment paper.
Brush these base circles lightly with beaten egg.
Place the rings on top of these circles, aligning them properly, and brush the tops with more beaten egg.
Bake in the preheated oven for 15-20 minutes or until golden and puffed. Let them cool on a wire rack.
While the pastry is baking, prepare the filling. Finely chop the mushrooms and cooked chicken.
Melt the butter in a frying pan over medium heat. Add the mushrooms and sauté until soft, about 5 minutes.
Stir in the flour and cook for about 1 minute.
Gradually add the milk and chicken stock, stirring constantly, until the mixture thickens to a creamy consistency.
Add the chopped chicken, salt, and pepper, and stir until combined. Remove from heat.
Once the pastry shells are cool, gently press down the inner part of the vol-au-vents to create ample space for the filling.
Spoon the chicken and mushroom filling into each vol-au-vent.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 17.4 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 411 mg | 32% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1104 mg | 24% | |
*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.
