Vol-au-Vent (Chicken and Mushroom Puff Pastry Cases)
Why this recipe works
- Crisp pastry, creamy filling: The puff pastry cases provide height and flakiness, while the chicken and mushroom sauce adds a soft, savoury centre.
- Built-in savoury depth: Browning the chicken and mushrooms before making the sauce gives the filling more depth than a plain cream sauce.
- Richness kept in check: A little lemon brightens the double cream and stock, keeping the filling creamy without tasting heavy.
Get the most out of this recipe
Ingredient notes
- Use good puff pastry: All-butter puff pastry gives the cases a cleaner flavour and better flake, which matters because the pastry is a main feature of the dish.
- Choose dry, firm mushrooms: Cremini mushrooms with a firm texture brown more readily and help prevent the filling from becoming watery.
- Add lemon gradually: The lemon should lift the cream sauce rather than dominate it, so add just enough to sharpen the finish.
Texture tips
- Bake the cases deeply golden: Pale pastry can collapse or soften quickly once filled; a deeper golden bake helps the layers set and stay crisp for longer.
- Fill just before serving: Keep the hot filling and pastry cases separate until the last moment so the sauce does not soften the bases.
- Keep the cream gentle: Once the double cream is added, use a low heat and avoid boiling to keep the sauce smooth.
Make-ahead tips
- Store pastry and filling apart: Refrigerate the filling separately from the pastry cases so the shells keep their structure.
- Reheat before assembling: Warm the filling gently until piping hot, and refresh the pastry cases in a 180°C (355°F) oven before filling.
- Assemble at the table or just before plating: Spoon the filling into the cases only when ready to serve for the best contrast between flaky pastry and creamy sauce.
Common mistakes
- Adding stock too quickly: Whisk the hot stock into the flour gradually to avoid lumps and create a smooth white sauce.
- Not cooking off mushroom moisture: Let the mushrooms lose their water and lightly brown before building the sauce, otherwise the filling can taste flat and thin.
- Filling the cases too early: Assembled vol-au-vent are best eaten straight away; waiting too long softens the pastry.
Equipment you'll need
Ingredients
Puff pastry cases
Chicken, mushroom and cream sauce
Instructions
- Heat the oven to 200°C (390°F) and line a baking tray. In a small bowl, beat the egg yolk with 1 tsp water to make an egg wash.
- Roll out the puff pastry on a lightly floured surface to about 3 mm thick. Cut 8 rounds (about 9 cm), then cut a smaller round from the centre of 4 of them to make rings; keep the centres as lids.
- Brush the bases lightly with egg wash, then set the rings on top and brush the tops and sides with egg wash. Bake for 18 to 22 minutes until well risen and deep golden, then cool on the tray for 5 minutes.
- Meanwhile, melt the unsalted butter in a large frying pan over medium-high heat. Season the chicken thighs with some of the fine sea salt and white pepper, then cook for 6 to 8 minutes, turning, until cooked through; transfer to a board.
- Slice the cremini mushrooms and add them to the pan. Cook for 5 to 7 minutes until their moisture has evaporated and they are lightly browned.
- Sprinkle in the plain flour and cook, stirring, for 1 minute. Gradually whisk in the hot chicken stock until smooth, then simmer for 3 to 5 minutes until thickened enough to coat the back of a spoon.
- Lower the heat and stir in the double cream and ground nutmeg. Shred or chop the cooked chicken, return it to the sauce, and gently warm for 2 to 3 minutes without boiling; taste and adjust with the remaining fine sea salt and white pepper.
- Finely chop the fresh parsley and stir most of it into the filling, reserving a little for serving. Squeeze in a little lemon juice to brighten the sauce, adding more to taste.
- If needed, lift out any soft pastry centres to create space, then spoon in the hot chicken and mushroom filling. Top with the pastry lids, scatter over the reserved parsley, and serve immediately so the pastry stays crisp.
Recipe notes
Tips
- For the crispest cases, chill the cut pastry rounds for 10 minutes before baking, then bake until a deep golden colour so the layers set properly.
- Keep the sauce at a gentle simmer after adding the double cream; boiling can cause it to split and dull the flavour.
- If serving vulnerable groups, make sure the chicken is cooked through and the filling is piping hot before assembling.
Substitutions
- Replace cremini mushrooms with button mushrooms for a milder flavour.
- Replace double cream with cooking cream for a lighter sauce, simmering a little longer to thicken.
- Replace fresh parsley with fresh tarragon for a more aromatic, classic bistro-style finish.
Storage
- Refrigerate up to 2 days
- Store the filling and pastry cases separately in the fridge. Reheat the filling gently in a saucepan until piping hot, adding a squeeze of lemon to refresh; warm the pastry cases in a 180°C (355°F) oven for 5 to 7 minutes, then assemble just before serving.
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Recipe overview
- Servings: 4 servings
- Yield: vol-au-vent cases
- Total time: 55min (40min active)
- Difficulty: Medium
- Cuisine: Belgian
-
Allergens:
Eggs Gluten Milk Wheat
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