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Chicken and Mushroom Vol-Au-Vent: A Puff Pastry Delight

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Ingredients

Adjust Servings:
8 (200 g) vol-au-vent cases
1 tablespoon margarine
1 small onion, chopped
400 g chicken thigh fillets, in small cubes
100 ml dry white wine
1 tablespoon fresh herbs (thyme, marjoram, rosemary) or 1/2 teaspoon herbes de provence
250 g fresh mushrooms or 150 g canned mushrooms
2 teaspoons pink pepper (in brine) or 2 teaspoons green peppers (in brine)
200 ml cream
1 tablespoon cornstarch
100 ml white wine
100 ml water
1/4 teaspoon salt
pepper
soy sauce

Nutritional information

2564.6
Calories
1576 g
Calories From Fat
175.1 g
Total Fat
50.1 g
Saturated Fat
139.6 mg
Cholesterol
1284.4 mg
Sodium
188.8 g
Carbs
7 g
Dietary Fiber
5.1 g
Sugars
51.7 g
Protein
693g
Serving Size

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Chicken and Mushroom Vol-Au-Vent: A Puff Pastry Delight

Features:
    Cuisine:

    One of the favorites of my children.
    It's a really versatile recipe and feel free to adapt it to your ingredients.
    If you don't get vol-au-vent cases use fillo and the instruction in the note at the end of the directions.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Vol-Au-Vent With Chicken, Mushrooms and Pepper, One of the favorites of my children It’s a really versatile recipe and feel free to adapt it to your ingredients If you don’t get vol-au-vent cases use fillo and the instruction in the note at the end of the directions , This is a great recipe used butter instead of margarine I didn’t have fresh herbs so used dried thyme used fresh mushrooms and baked them longer Next time I’ll add them at the same time as the onions used half and half cream and a dash of soy sauce It was great Me and DH liked this a lot Thanks awalde 🙂 Made for PRMR tag game


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    Steps

    1
    Done

    Preheat the Oven at 160c.

    2
    Done

    Prepare All Your Ingredients Ready.

    3
    Done

    Heat in the Oven the Vol-Au-Vent About 12 Minutes (if You Are not Ready With the Filling After This Time Reduce the Heat).

    4
    Done

    Fry the Onions in the Margarine For 2 Minutes.

    5
    Done

    Reduce Heat, Add the Chicken and Cook Until Golden, About 8 Minutes.

    6
    Done

    Add 1dl Wine, Herbs, Mushrooms, Preserved Pepper and Cream.

    7
    Done

    Combine Corn Starch With Water and the Remaining Wine, Then Add to the Chicken and Stir Until the Sauce Thickens. If It Is Too Thick Add Some Tablespoons of Water or Wine.

    8
    Done

    Season It With Salt, Pepper, Soy Sauce and Worcestershire at Your Taste.

    9
    Done

    Fill Into the Vol-Au-Vent Cases and Serve Hot With Some Vegetables.

    10
    Done

    Note: Sometimes I Add Some Vegetables (not Only the Mushrooms!) Like Carrots or Peas Directly to This Dish.

    11
    Done

    Note: Alternative to Vol-Au-Vent Cases Are Fillo Baskets. Instructions: Cut Fillo Sheets Into Quarters and Layer Diagonally in Greased Ramekins, Spraying or Brushig With Olive Oil in Between Layers - 4 Squares For Each Ramekin Dish If the Sheets Are Very Thin (like Fillo For Baklava) or 2 Squares If They Are Thicker (like Fillo For Boureki). Spray or Brush Again Before Cooking at 250f/180c For in the Oven For More or Less 8-10 Minutes.

    12
    Done

    Note: For a Vegetarian Version Skip the Chicken and Use More Veggies. For Example the Double Quantity of Mushrooms. Chanterelle Mushrooms Are Wonderful For This Recipe (see Photo).

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    Alivia Hughes

    Farm-to-table advocate committed to using only the freshest and most sustainable ingredients.

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