Bouchées à la Reine (Vol-au-Vents with Creamy Chicken and Mushrooms)

Vol-au-vents

• 400 g Puff pastry, all-butter preferred

Filling

• 40 g Unsalted butter
• 2 medium Shallot
• 250 g Cremini mushrooms, firm, unblemished
• 450 g Chicken breast
• 150 ml Dry White Wine
• 250 ml Chicken stock
• 2 tsp Dijon mustard
• 150 g Crème fraiche
• 10 g Fresh parsley, flat-leaf

1. Heat the oven to 200°C (390°F). Roll the puff pastry to about 3 mm thick, then cut 8 rounds and cut a smaller round from the centre of 4 of them to make rings. Set the 4 solid bases on a baking tray, brush the edges lightly with water, top with the rings, then bake for 15 to 18 minutes until well risen and deep golden.
2. Meanwhile, melt the butter in a saucepan over a medium heat. Finely chop the shallots, slice the mushrooms, and cut the chicken into bite-size pieces. Cook the shallots with a pinch of salt for 2 minutes, then add the mushrooms and cook for 6 to 8 minutes until their liquid has evaporated and they are lightly coloured.
3. Add the chicken and cook for 3 to 4 minutes, stirring, until the outside turns opaque. Pour in the wine and simmer for 2 to 3 minutes to reduce slightly. Add the stock and simmer gently for 6 to 8 minutes until the chicken is cooked through and the sauce looks lightly reduced.
4. Stir in the Dijon mustard, then take the pan off the heat and fold in the crème fraiche so it stays silky. Finely chop the parsley and stir most of it through, reserving a little for serving. Taste and adjust seasoning if needed, then keep the filling warm over a very low heat without boiling.
5. When the pastry is baked, lift out any soft centres to create a cavity and return the cases to the oven for 2 minutes to crisp. Spoon the hot filling into the warm vol-au-vents and sprinkle with the reserved parsley. Serve straight away while the pastry is crisp.

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