Chicken And Mushroom Vol Au Vents Recipe

Cooking Directions

• STEP 1.Preheat the oven and prepare the puff pastry cups according to the package instructions.
• STEP 2.In a skillet, heat some oil and sauté the chicken until cooked through. Remove from the skillet and set aside.
• STEP 3.In the same skillet, melt butter and sauté the mushrooms until they release their moisture and turn golden brown.
• STEP 4.Add minced garlic and cook for another minute.
• STEP 5.Return the cooked chicken to the skillet and stir in flour to create a roux.
• STEP 6.Gradually pour in chicken broth and cream, stirring constantly until the sauce thickens.
• STEP 7.Season with salt, pepper, and herbs of your choice.
• STEP 8.Spoon the chicken and mushroom mixture into the prepared puff pastry cups.
• STEP 9.Bake in the preheated oven until the pastry is golden brown and puffed.
• STEP 10.Serve hot as an appetizer or part of a buffet spread.

Cooking Tips

• You can use pre-made puff pastry cups or make your own by cutting out circles from puff pastry sheets.
• Feel free to add other vegetables like peas or carrots to the filling for added flavor and texture.
• If the sauce becomes too thick, you can thin it out with a little more chicken broth or cream.

Storage and Serving

• These vol au vents are best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat in the oven at a low temperature to maintain the crispness of the pastry.
• Serve as an appetizer or as part of a buffet spread.