Ingredients
Makes 12
- 12 vol-au-vent pastry cases (store-bought or homemade puff pastry shells)
- 2 chicken breasts, cooked and diced
- 200g mushrooms, finely chopped (button or chestnut)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion or shallot, finely chopped
- 1 garlic clove, minced
- 2 tbsp plain flour
- 300ml milk (or use part cream for richness)
- 100ml chicken stock
- Salt & pepper to taste
- Fresh tarragon, thyme or parsley (optional, for garnish)
Method
Prepare the Filling:
- Heat the butter and olive oil in a pan.
- Add onion/shallot and cook until soft (about 3 mins), then add garlic and mushrooms.
- Cook until mushrooms release their moisture and it mostly evaporates (5–7 mins).
Make the Sauce:
- Sprinkle flour over the mushrooms and stir to coat.
- Gradually add milk and stock, stirring constantly to avoid lumps.
- Simmer until thickened (about 3–5 mins). Season with salt, pepper, and thyme if using.
Add the Chicken:
- Stir in the cooked chicken and heat through.
- Optional: add a splash of cream for extra indulgence.
Assemble:
- Preheat oven to 180°C (350°F).
- Warm vol-au-vent cases on a tray for 5 mins.
- Spoon hot chicken and mushroom filling into the cases.
- Garnish with parsley and serve warm.
Tip: You can make the filling a day ahead and reheat gently before assembling.
