Chicken and mushroom vol-au-vent

Ingredients

• 2 rounds, semi-frozenpuff pastry
• 1 whole organic eggegg
• 30 gbutter
• 30 gplain flour
• 500 mlmilk
• to tastesalt
• 2, deboned and cut into 1.3 cm pieceschicken thighs
• to tastesalt and pepper
• 300 g, cut into small piecesseasonal mushrooms
• 1, choppedgarlic clove
• ½ bunch, leaves only, choppedparsley
• 50 mlwhite wine

Instructions

1. 1

   Shape the pastry

   Cut two rounds from the semi-frozen puff pastry using a 10–13 cm cutter, or a knife and a round plate. Cut a smaller circle, about 0.6–1.3 cm less across, from the centre of one round to make a ring. Brush the whole round with the beaten egg, keeping egg off the edges, then place the ring on top and brush it with egg too, again avoiding the edges. Bake at 180°C fan for about 15 minutes, until risen and golden. For a more even shape, use spacers to position a rack about 5 cm above the pastry. Leave to cool, cut around the middle and press down the centre to make a space for the filling.

2. 2

   Make the béchamel

   Melt the butter in a pan, stir in the plain flour and cook over low heat for 5 minutes. Add the milk gradually, mixing and stirring well after each addition. Once all the milk is incorporated, cook for a further 2 minutes, then season with salt. Cover with cling film and set aside.

3. 3

   Cook the filling

   Pan-fry the chicken thighs in butter and season with salt and pepper. Sauté the mushrooms in butter, seasoning them with salt and pepper, then combine them with the chicken and add the parsley. Cook until the juices from the chicken and mushrooms have evaporated. Stir in the béchamel and add more salt to taste.

4. 4

   Fill and serve

   Warm the pastry case in the oven. Spoon enough of the chicken and mushroom cream sauce into it, then scatter chopped parsley over the top for colour.

What is a chicken and mushroom vol-au-vent?

A vol-au-vent is a light puff pastry case baked with a hollow centre, traditionally filled with a savoury mixture. The name is French, and the style of pastry dish has long been used for both rich fillings and celebratory meals.

This version pairs chicken and mushrooms with a milk béchamel, then serves them in a crisp pastry shell. Chef Mitsunobu Nagae describes it as a favourite in his family, making it a personal choice for a special occasion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1200 calories, 53g protein, 91g carbs, 69g fat.

The pastry and flour supply most of the carbohydrates, while the pastry and butter contribute much of the fat. Chicken provides the main protein, with smaller amounts from the milk and mushrooms; the sauce and seasoning also contribute sodium. Pair the vol-au-vent with green vegetables or salad to add freshness and balance the plate.

Building the pastry case

Clean edges: Keep the egg wash on the flat surfaces rather than letting it run down the cut sides. Egg on the edges can seal the layers and stop the pastry rising evenly.

Cool before filling: Let the baked case cool before pressing down its centre. This helps preserve the shell while making room for the filling.

A smooth béchamel

Cook the flour: Stir the flour into the melted butter and cook it gently for the full 5 minutes, without letting it brown. This forms the base of the sauce.

Add milk gradually: Mix well after each small addition so the sauce stays smooth. The recipe gives a further 2 minutes of cooking once all the milk is in.

Getting the filling right

Dry the pan juices: Cook the chicken and mushrooms until their released juices have evaporated before adding the béchamel. This keeps the filling thick enough to sit in the pastry.

Season in stages: Salt and pepper the chicken and mushrooms as they cook, then taste again after adding the sauce. The recipe also calls for additional salt to taste at this point.

The mushrooms and herbs

Small pieces: Cut the mushrooms into small pieces so they combine evenly with the chicken and fit neatly into the pastry case.

Fresh finish: Use the parsley leaves in the filling, then reserve chopped parsley for the garnish. It adds a fresh note and a green contrast to the creamy sauce.

Serving the vol-au-vent

Warm shell: Return the pastry to the oven just before serving so it is hot when filled. Add the creamy mixture close to serving time to help the case retain its crispness.

On the plate: Serve as a substantial individual dish, or alongside a lightly dressed green salad or steamed vegetables for a more balanced plate.

Recipe notes & tips

• Keep the pastry semi-frozen while cutting so the rounds hold their shape.
• Use a sharp cutter and press straight down rather than twisting it through the pastry.
• Whisk or stir the milk into the roux gradually to avoid lumps.
• Cook off the chicken and mushroom juices before mixing in the béchamel.
• Fill the shell just before serving to help keep the pastry crisp.
• Taste the finished filling before adding the final salt.

Variations

• Mixed mushrooms: Use a combination of seasonal mushrooms for varied flavour and texture.
• Herb finish: Add a little extra chopped parsley to the filling for a fresher taste.
• Peppery filling: Add extra black pepper to the chicken and mushroom mixture.
• Smaller cases: Cut smaller pastry rounds and divide the filling between individual portions.
• Vegetable side: Serve with steamed greens or a simple salad alongside the pastry.

Common mistakes to avoid

• Egg on the edges: It can hinder an even rise; brush only the pastry surfaces.
• Lumpy sauce: Adding too much milk at once makes the béchamel harder to smooth; add it gradually and stir well.
• Wet filling: The pastry can turn soggy if pan juices remain; cook until they have evaporated before adding the sauce.
• Overcooked pastry: Check it at about 15 minutes and take it out when risen and golden.
• Filling too early: The shell softens as it stands with the sauce inside; fill shortly before serving.

How to store

Store leftover filling and pastry separately in covered containers in the fridge for up to 2 days. Reheat the filling in a pan until hot and warm the pastry in the oven; assemble just before serving. The pastry is best eaten fresh, as it loses crispness once filled.

Frequently asked questions