Vol-au-Vent Belge (Chicken and Mushroom Puff Pastry)

Pastry

• 500 g Puff pastry, all-butter preferred

Filling

• 600 g Chicken thighs, boneless, skinless
• 500 ml Chicken stock
• 150 ml Dry White Wine
• 1 medium Yellow onion
• 300 g Cremini mushrooms, firm and fresh
• 60 g Unsalted butter
• 45 g Plain flour
• 200 ml Double cream
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 10 g Fresh parsley

1. Heat the oven to 200°C (390°F) and line a baking tray. Roll the puff pastry to about 3 mm thick, then cut 4 rounds (about 10 to 12 cm) and 4 smaller rounds (about 7 to 8 cm). Cut a hole from the centre of each smaller round to make rings, then stack each ring on a large round and press lightly to seal.
2. Bake the pastry cases for 18 to 22 minutes until well risen and deep golden. If the centres puff up, press them down gently with the back of a spoon while still hot to create a cavity. Set aside on the tray while you make the filling.
3. Put the chicken thighs in a saucepan with the chicken stock and bring to a gentle simmer. Cook for 12 to 15 minutes until the chicken is just cooked through, then lift it out to a bowl. Keep the poaching stock hot on a low heat.
4. Finely chop the onion and slice the cremini mushrooms. Melt the unsalted butter in a frying pan over medium heat, then cook the onion with a pinch of the fine sea salt for 5 minutes until soft. Add the mushrooms and cook for 6 to 8 minutes until their liquid has evaporated and they are lightly browned.
5. Stir the plain flour into the mushroom mixture and cook for 1 minute. Pour in the dry white wine and bubble for 2 minutes, scraping up any browned bits. Gradually whisk in 450 ml of the hot poaching stock and simmer for 6 to 8 minutes until thick and glossy.
6. Shred or cut the chicken into bite-size pieces, then stir it into the sauce. Reduce the heat to low and stir in the double cream; warm gently for 2 to 3 minutes without boiling. Season with the remaining fine sea salt and the black pepper, then stir through most of the fresh parsley, saving a little to finish.
7. Split the pastry cases open if needed, then spoon in the hot chicken and mushroom filling. Sprinkle with the reserved parsley and serve straight away while the pastry is still crisp. If the sauce thickens as it stands, loosen it with a splash of the remaining hot stock before filling.

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