Vol-au-Vent (Chicken and Mushroom Puff Pastry Cases)
Why this recipe works
- Crisp pastry contrast: Baking the puff pastry cases separately keeps them light, flaky, and crisp against the creamy filling.
- Savoury depth: The sauce uses both milk and reserved chicken cooking liquid, giving it more flavour than a plain cream sauce.
- Fresh finish: Lemon juice and parsley brighten the rich chicken and mushroom filling without overpowering it.
Get the most out of this recipe
Texture tips
- Fill just before serving: Spoon the hot filling into the pastry cases at the last moment so the bases stay crisp.
- Use a hot tray: Starting the pastry on a preheated baking tray helps the base lift quickly and bake more evenly.
- Keep the sauce gentle: After adding the milk, simmer rather than boil hard to keep the sauce smooth.
Make-ahead tips
- Store pastry and filling apart: Keep the cooked filling and pastry cases separate in the fridge to protect the pastry’s texture.
- Reheat carefully: Warm the filling gently until piping hot, adding a little milk if needed, and refresh the pastry in a 180°C (355°F) oven.
- Assemble at the table: For the best texture, heat both elements separately and fill the cases immediately before serving.
Ingredient notes
- Choose all-butter pastry: All-butter puff pastry gives a cleaner flavour and a more delicate, flaky finish.
- Use firm mushrooms: Fresh, firm cremini mushrooms brown better and give the sauce a deeper savoury flavour.
- Add lemon to taste: The lemon should lift the sauce rather than make it sharp, so add it gradually and taste before serving.
Authenticity notes
- Belgian-style serving: Belgian chicken vol-au-vent is commonly served as a generous main course rather than a small canapé.
- Classic accompaniments: Chips and a simple green salad are natural pairings, balancing the creamy filling with crunch and freshness.
Equipment you'll need
Ingredients
Pastry cases
Chicken & mushroom filling
Instructions
- Heat the oven to 200°C (390°F) and set a baking tray inside to heat. Beat the egg yolk with 1 tsp water to make an egg wash.
- Roll the puff pastry to about 3 mm thick, then cut 4 large rounds for the bases and 4 rings for the tops (cut a smaller circle out of the centre of each top). Brush the bases lightly with egg wash, set the rings on top, then brush the rings with egg wash.
- Transfer the cases to the hot tray and bake 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 space for the filling.
- Meanwhile, put the whole chicken in a large pot and cover with cold water. Add 1 tsp of the fine sea salt, bring to a gentle simmer, then cook for 25 to 30 minutes until the chicken is cooked through and the juices run clear.
- Lift the chicken out and leave until cool enough to handle, then pull the meat from the bones and tear into bite-sized pieces. Strain and reserve 250 ml of the cooking liquid.
- Slice the cremini mushrooms. Melt the unsalted butter in a large frying pan over medium-high heat, add the mushrooms, and cook for 6 to 8 minutes until their liquid evaporates and they start to colour.
- Sprinkle in the plain flour and cook, stirring, for 1 minute. Gradually whisk in the whole milk and the reserved chicken cooking liquid, then simmer gently for 4 to 6 minutes until thick enough to coat the back of a spoon.
- Stir in the chicken, then season with the remaining fine sea salt and the black pepper. Take off the heat and add lemon juice to taste, then stir through the fresh parsley.
- Warm the pastry cases in the oven for 2 minutes if needed, then spoon in the hot filling. Serve straight away.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For neat cases, chill the cut pastry for 10 minutes before baking so the layers stay defined.
- Keep the sauce at a gentle simmer after adding the milk; a hard boil can make it split.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the chicken is fully cooked through and piping hot before serving.
Substitutions
- Replace whole milk with double cream for a richer, more luxurious sauce.
- Replace fresh parsley with fresh chives for a milder, oniony finish.
- Replace cremini mushrooms with button mushrooms for a lighter mushroom flavour.
Storage
- Refrigerate up to 2 days
- Store the filling and pastry cases separately in the fridge. Reheat the filling gently in a saucepan with a splash of whole milk until piping hot, and crisp the pastry in a 180°C (355°F) oven for 5 to 7 minutes.
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Recipe overview
- Servings: 4 servings
- Yield: vol-au-vent cases
- Total time: 1h (35min active)
- Difficulty: Medium
- Cuisine: Belgian
-
Allergens:
Eggs Gluten Milk Wheat
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