Volovanes de pollo y champiñones

Ingredientes

• Puff pastry: Two rounds. semi-frozen
• Egg: 1 organic whole egg
• Butter: 1oz/30g
• All purpose flour: 1 oz/30g
• Milk: 2 cups/500ml
• Salt
• Chicken thighs: 2. deboned. cut into 1/2” x 1/2” pieces
• Salt and pepper
• Seasonal mushrooms: 10 oz/300g. (cut into small pieces)
• Garlic clove: 1 (chopped)
• Parsley: 1/2 bunch (leaves only. chopped)
• White wine: 1/5 cup/50ml

Preparación

1. 1

   For the pastry: Punch two rounds of semi-frozen puff pastry with a 4”- 5” cookie cutter (or cut with a knife and a round plate).Punch out the center of one of the rounds with a ¼”- ½” smaller cookie cutter to create a donut shape.Brush the full round of puff pastry with an organic whole egg (for the dark orange yolk),being careful not to get any egg on the edges. Lay the second piece (with the center missing) on top of it,and wash again with egg,ensuring not to get any egg on the edges (otherwise,the pastry will not rise uniformly).Bake at 350°F/180°C fan for approx. 15 min until risen and golden brown. For the perfect shape,use spacers to lay a rack ~2” above the pastry.Cool it down,cut around the middle and push down to make a hole for garnishing later.

2. 2

   For the bechamel sauce: Melt butter in a pot,add all purpose flour,and cook 5 min at low heat.Add milk little by little,mix and stir well each time.Keep cooking for 2 min after adding all milk. Season.Cover with plastic wrap and save.

3. 3

   For the chicken: Pan-fry chicken thighs with butter and season with salt and pepper.Sauté mushrooms with butter and season with salt and pepper,then combine with the chicken and add parsley.Make sure all juice from chicken and mushroom is evaporated.Add béchamel sauce.Add more salt to taste.

4. 4

   To plate: Put the puff pastry back in the oven to get hot. Garnish enough of the mushrooms and chicken cream sauce onto the puff pastry.Sprinkle chopped parsley on top to add nice green color.