Chicken And Mushroom Vol Au Vents Food

CHICKEN AND MUSHROOM VOL AU VENTS

Steps:

• Preheat the oven to 200°C / 400°F / gas mark 6.
• Line a baking tray with non-stick baking paper.
• Cut out six round discs (7cm/3in in diameter) from pastry sheet.
• Egg wash all of them and place on the baking tray.
• Using smaller round cutter (4cm/1½in in diameter) cut each remaining disc.
• Place these outer circle on top of base discs on baking tray.
• Egg wash the vol au vents again and place in the oven for 15-20 minutes or until crisp and golden brown. Remove and set aside.
• While the pastry is cooking, fry the onion with the oil and butter over a medium heat until softened and translucent.
• Turn up the heat and tip in the chicken. Brown on all sides.
• Add the mushrooms and cook for three minutes.
• Pour in the wine and let it sizzle until the liquid as halved.
• Stir in the double cream and cheese. Season to taste.
• Spoon into pastry cases and serve warm, sprinkled with chives.

VOL-AU-VENT WITH CHICKEN, MUSHROOMS AND PEPPER

Steps:

• Preheat the oven at 160°C.
• Prepare all your ingredients ready.
• 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).
• Fry the onions in the margarine for 2 minutes.
• Reduce heat, add the chicken and cook until golden, about 8 minutes.
• Add 1dl wine, herbs, mushrooms, preserved pepper and cream.
• 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.
• Season it with salt, pepper, soy sauce and Worcestershire at your taste.
• Fill into the vol-au-vent cases and serve hot with some vegetables.
• Note: sometimes I add some vegetables (not only the mushrooms!) like carrots or peas directly to this dish.
• 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 250°F/180°C for in the oven for more or less 8-10 minutes.
• 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).

CHICKEN AVOCADO AND MUSHROOM VOL-AU-VENTS

Steps:

• Note: I could not get large vol-au-vent cases and used medium ones, they are just too small you can't fit enough filling in so there is too much pastry. For photo purposes I didn't overfill, but if this size is all you can get I suggest over stuffing and pouring extra filling and sauce over the top when dishing out. It doesn't look as pretty but you get a good ratio of filling to pastry and it still tastes delicious. The quantity of filling is for large cases and works well, but is to much for such small cases (hence over stuff). I used 2 cases for myself but gave 3 to my hubby.
• Heat oil in a pan and add onion and garlic, cook until onion softens, add mushrooms and cook until soft. Set aside.
• Wipe pan clean and add some more oil add seasoned breasts and cook both sides until cooked through. Remove and chop chicken into chunks. Set to one side.
• Pour milk in a pan with stock and heat. Add a little water to cornflour mix and pour half of the liquid into the milk, stir until mixture thickens slightly.
• Add wine, Dijon mustard, cayenne and cream stir to combine, add the rest of the cornflour and stir until mixture thickens.
• Return mushrooms, onion and chicken to cream mixture, add the thyme and avocado and stir in gently to combine. Keep hot until serving.
• Place vol-au-vent cases on an oven tray. Bake in a moderate oven about 5 Min's or until heated through.
• To serve place cases on plate and spoon filling into them. I served mine with honeyed carrots and buttery garlic spinach.

CHICKEN AVOCADO AND MUSHROOM STUFFED VOL-AU-VENTS

Steps:

• Pre-heat oven to 180 degrees Celsius.
• Heat oil in a pan cook chicken in batches until browned, remove and set to one side.
• Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.
• In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.).
• Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.
• Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min's until hot.
• I served our with honeyed carrots and buttered spinach.

MUSHROOM VOL AU VENT

Steps:

• If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.
• Roll the pastry out to 1/4 inches thick on a well floured board.
• Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.
• Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
• Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
• Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
• Filling.
• melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes.
• Blend in the flour and cook for 1 minute.
• Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
• Season well with salt and pepper.
• Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.
• prep time includes making the shells.