VOL-AU-VENT
Vol-au-vent is a classic French appetiser featuring light, flaky puff pastry shells filled with savoury ingredients like creamy chicken, mushrooms, or seafood. Elegant and versatile, they're perfect for parties, brunches, or festive occasions.
Ingredients
For the Pastry Shells:
- 1 sheet puff pastry thawed
- 1 egg beaten (for egg wash)
- 1 tablespoon water
For the Filling (Chicken Mushroom):
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 cup diced cooked chicken
- ½ cup chopped mushrooms
- 2 tablespoons all-purpose flour
- ¾ cup milk or cream
- Salt and pepper to taste
- Pinch of nutmeg optional
- Fresh parsley for garnish
Instructions
Prepare the Pastry:
- Preheat oven to 400°F (200°C). Cut puff pastry into 2½-inch rounds. Cut smaller holes in half of them to make “rings”. Stack a ring on each whole round and press lightly. Brush with egg wash.
Bake the Shells:
- Place on a baking sheet lined with parchment paper. Bake for 12–15 minutes until golden and puffed. Let cool. Use a knife to remove the centres if needed.
Make the Filling:
- In a pan, heat butter and oil. Sauté onions and mushrooms until soft. Add chicken. Stir in flour and cook 1 minute. Slowly add milk, stirring until thickened. Season and simmer for 5 minutes.
Fill the Vol-au-Vents:
- Spoon warm filling into pastry shells. Garnish with chopped parsley. Serve immediately.
Notes
- Make Ahead: Pastry shells can be baked a day ahead and stored in an airtight container. Fill just before serving.
- Variations: Try shrimp in garlic cream, spinach and feta, or brie and cranberry filling.
- Serving Tip: Serve warm as appetisers or with salad for a light lunch.
- Storage: Store leftover filling separately and reheat before use. Pastry is best enjoyed fresh.