Vol Au Vent with Chicken Mushrooms and Pepper
Elevate your appetizer game with these elegant Vol Au Vents stuffed with a creamy chicken, mushroom, and red bell pepper filling. This classic French-inspired dish combines crisp, golden puff pastry shells with a rich, savory filling featuring sautéed button mushrooms, tender cooked chicken, and a velvety cream sauce. Perfectly seasoned with a hint of black pepper, this recipe brings sophistication to your table without compromising on comfort. Ideal for dinner parties, holiday gatherings, or indulgent weekend meals, these flaky pastry shells are as visually impressive as they are delicious. Ready in under an hour and serving four, this delightful recipe is a show-stopping way to impress your guests.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 200 grams cooked chicken breast
- 150 grams button mushrooms
- 1 medium red bell pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 250 milliliters chicken broth
- 100 milliliters heavy cream
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 egg
Instructions
Preheat your oven to 200°C (400°F).
Lightly flour a clean surface and roll out the puff pastry sheets. Cut out 8 circles using a 10 cm (4-inch) round cutter. Then, cut smaller circles out of the center of 4 of those rounds to create rings.
Place the 4 full circles on a baking tray lined with parchment paper. Lightly brush the edges with a beaten egg, and place a ring on top of each to form the shell. Repeat with remaining rings to build up the shell height. Brush the tops with the egg wash.
Bake in the preheated oven for 12-15 minutes or until golden brown and puffed. Remove from the oven and set aside to cool.
Heat the olive oil in a skillet over medium heat. Add the mushrooms and sauté for 5 minutes until softened. Add the diced red bell pepper and cook for another 3 minutes.
Shred or dice the cooked chicken breast and add it to the skillet. Stir well and season with salt and black pepper. Remove from heat and set aside.
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken broth until smooth. Add the cream and continue to stir until the sauce thickens.
Combine the sauce with the chicken, mushrooms, and peppers, stirring well to coat everything evenly.
Carefully spoon the filling into the baked vol-au-vent shells.
Serve immediately while warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 3685 mg | 160% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 9.5 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 101 mg | 8% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1141 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.
