Chicken and mushroom vol-au-vent

Ingredients

• 2 rounds, semi-frozenPuff pastry
• 1 whole eggOrganic egg
• 30 g (1 oz)Butter
• 30 g (1 oz)Plain flour
• 500 ml (2 cups)Milk
• To tasteSalt
• 2, deboned and cut into 1.3 cm (½-inch) cubesChicken thighs
• To tasteSalt and pepper
• 300 g (10 oz), cut into small piecesSeasonal mushrooms
• 1, choppedGarlic clove
• ½ bunch, leaves only, choppedParsley
• 50 ml (⅕ cup)White wine

Instructions

1. 1

   Shape the pastry

   Cut two rounds from the semi-frozen pastry using a 10–13 cm (4–5-inch) cutter or a knife and a round plate. Cut a smaller round from the centre of one piece to make a ring. Brush the whole round with beaten egg, keeping egg off the edges, then place the ring on top and brush it with egg too, again avoiding the edges. Bake in a fan oven at 180°C (350°F) for about 15 minutes, until risen and golden. For a more even shape, set a rack about 5 cm (2 inches) above the pastry as a spacer. Cool, cut around the middle and press the centre down to make room for the filling.

2. 2

   Make béchamel

   Melt the butter in a saucepan, add the flour and cook over a low heat for 5 minutes. Add the milk gradually, mixing and stirring well after each addition. Once all the milk is in, cook for a further 2 minutes. Season, 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 all the liquid from the chicken and mushrooms has evaporated. Stir in the béchamel and add more salt to taste.

4. 4

   Fill and serve

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

What is a chicken vol-au-vent?

A vol-au-vent is a light, hollow puff pastry case traditionally filled with a savoury mixture. The name comes from French, and the style of pastry dish became popular in French cooking.

This version pairs chicken and mushrooms with béchamel, a simple white sauce. The pastry is baked separately so its crisp, layered shell contrasts with the creamy filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1350 calories, 62g protein, 105g carbs, 75g fat.

The pastry, flour and milk provide most of the carbohydrates, while butter and pastry contribute much of the fat. Chicken supplies most of the protein, with mushrooms adding some as well. Add a portion of green vegetables or salad alongside to balance the rich filling.

Building the pastry case

Cutting the centre from one round creates the raised rim that forms the case. Keep the pastry cold and handle it gently so it stays workable and puffs well in the oven.

Egg wash: Brush the flat pastry surface, but keep egg off the cut edges. Sealed edges can prevent the layers from rising evenly.

Getting a smooth béchamel

Roux: Cooking the flour in melted butter for 5 minutes helps it blend into the sauce without a raw flour taste. Keep the heat low so the mixture does not brown.

Milk: Add it gradually and stir thoroughly after each addition. This helps the sauce thicken evenly and reduces the chance of lumps.

Cooking the filling

Chicken: Cut the thighs into evenly sized pieces so they cook at a similar pace, and season them as they fry.

Mushrooms: Cook them until their released liquid has evaporated before combining them with the chicken. This keeps the filling from becoming watery; then stir in the béchamel and parsley.

Knowing when it is ready

The pastry should be risen and golden after about 15 minutes at 180°C in a fan oven. Let it cool before cutting around the middle and pressing down the centre.

The filling is ready to assemble when the chicken is cooked through and the mushroom and chicken juices have evaporated. Warm the pastry case just before filling so the finished dish is served hot.

Serving the vol-au-vent

Fill the pastry shortly before serving to help it retain its crisp texture. A little chopped parsley on top adds freshness and a green finish.

Serve it with a simply dressed green salad or steamed seasonal vegetables. Their lighter texture balances the rich pastry and creamy sauce.

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.
• Add the milk in small amounts and stir well each time for a smoother béchamel.
• Cook the mushrooms until their liquid has evaporated before adding the sauce.
• Fill the pastry just before serving to help keep it crisp.

Variations

• Herb change: Use chopped thyme in place of some of the parsley.
• Mixed mushrooms: Combine seasonal mushrooms for a range of flavours and textures.
• Leek addition: Soften finely sliced leek and mix it into the filling.
• Extra pepper: Add freshly ground black pepper to the béchamel for a warmer seasoning.
• Individual cases: Cut smaller pastry rounds and portion the filling into separate shells.

Common mistakes to avoid

• Egg on the cut edges: It can hinder an even rise, so brush only the top surfaces.
• Adding milk too quickly: The sauce can turn lumpy; pour it in gradually and stir thoroughly.
• Wet mushrooms: Their liquid can thin the filling, so cook it off before adding béchamel.
• Overcooking the roux: Keep the heat low during its 5-minute cook so it does not brown.
• Filling too early: The pastry can soften, so add the filling 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 saucepan until piping hot and warm the pastry in the oven; assemble just before serving. The pastry is best eaten fresh, as it softens after filling.

Frequently asked questions