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Homemade Vol-au-Vents Filled with Chicken and Mushroom in a Creamy White Sauce

by | Jan 19, 2024 | Appetizers, Sparkling Wines, White Wine Pairings

A delightful appetizer, snack, or even a weeknight meal! These vol-au-vents are sure to be a crowd-pleaser. 

Try these Vol-au-Vents with White wine – yumm! 

White wine plays beautifully with Homemade Vol-au-Vents filled with Chicken and Mushroom in a Creamy White Sauce. The wine’s crispness complements the richness of the creamy sauce, enhancing the flavors of tender chicken and earthy mushrooms. Its acidity cuts through the richness, offering a delightful balance and elevating the overall dining experience.

Ingredients:

  • Makes 12
    Chicken & Mushroom filling:
    1 Large Chicken Breast 
    Mushrooms, sliced
    Small Onion, finely diced 
    1 Garlic Clove, crushed 
    1Tsp Dried Thyme 
    1/4 Cup White Wine 
    2 Tbls Plain Flour 
    1/4 Cup Chicken Stock 
    1 Tbls Dijon Mustard 
    1 1/2 Cups Milk
    Vol-au-vents:
    4 Puff Pastry Rectangular Sheets 
    1 Beaten Egg for egg wash 

Instructions

Vol-au-vents –
Cut 9 (8cm circles) from each pastry sheet. 
For each vol-au-vent you will need 3 cut pastry circles, one for the base and 2 to bring up the sides. 
Base – From each pastry sheet, prick 3 circles with a fork and brush with beaten egg. 
Sides – Brush 3 pastry circles with beaten egg and place another cut circle on top. Cut a smaller circle inside but leave it there. Now place it on top of the pricked base and brush the top with the beaten egg. You can leave them on their own packaging baking paper and place them on a baking tray. 
Bake in oven 200C/400F for about 20 minutes or until golden on top. When ready cut out the small inner circle on top and leave to cool completely before adding the filling. 
Chicken and Mushroom filling –
Place the chicken in a small saucepan with 1 onion, peeled and cut in half, 2 1/2 cups chicken stock, and 1/2 cup white wine, pinch salt and pepper. Chicken has to be completely covered with stock and wine. Cover, bring to a boil, and simmer for 30 minutes.
Leave to cool so that you can touch the chicken by hand and chop it into small pieces. I like to poach the chicken breast in wine and stock as it infuses a mild wine flavour into the chicken and during the simmering process, it also makes the breast tender and moist.
Melt 2 tablespoons of butter in a pan, fry the onions and mushrooms together till they soften then add the garlic and thyme. Add the wine and bring to a boil; simmer for 3 minutes to reduce the volume of wine by half. Stir in the flour, then add the stock, milk, and mustard. Continue cooking until sauce thickens then add the chopped chicken. 
Spoon the filling into the vol-au-vent cases. Place them on a baking tray with baking paper and bake in the oven for approximately 15 minutes or until they are warm enough to eat.
Enjoy! 

Credits

Lollys Kitchen
https://www.facebook.com/profile/100084240951727/search/?q=HOMEMADE%20VOL-AU-VENTS%20FILLED%20WITH%20CHICKEN%20AND%20MUSHROOM%20IN%20A%20CREAMY%20WHITE%20WINE%20SAUCE%20

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