Chicken and Mushroom Vol Au Vent

Mon, 7 August 2017

Charlo Clarke from the Martello Hotel in Bray shares a delicious recipe this morning.

For the Chicken and mushroom vol au vent 

1 Jus Rol puff pastry sheet 

Egg wash 

Chicken and mushroom filling :

250g Chicken Fillet (diced) 

2 Shallots (diced) 

1 Tablespoon of Wicklow Rapeseed oil 

70 g Mushrooms (sliced)

1 glass White wine 

Chopped parsley (Pinch )

Bechamel sauce : 

60 g butter 

40 g plain flour 

500 ml milk

1 chicken stock cube 

100 ml cream 

 

Method : 

1.Pre heat oven to 200 c/400 f 

2.Cut out six round discs from pastry sheet 

3.Egg wash 3 of them and place on non stick baking tray 

4. Using smaller round cutter cut each remaining disc 

5. Using outer circle Place this on top of base disc on baking tray 

6. Egg wash uncooked vol au vent and place into pre heated oven for 15-20 mins 

Till fully cooked , Vol au vent will have risen and should be golden brown in colour 

7. Take out of oven till ready to use 

 

CHICKEN AND MUSHROON FILLING : 

1- Place Wicklow Rapeseed oil in hot pan and add diced shallots cook till soft (5 mins ) 

2- Add in diced chicken fillet and cook for 5 mins 

3- add to this the sliced mushrooms , White wine and chopped parsley 

4- cook till reduced by half (4 mins  approx) 

5- set aside 

BECHAMEL SAUCE : 

1- in hot pan melt the butter and add plain flour , mix well till combined . 

2- add milk to mix and gently whisk till all combined , mix will start to thicken 

3- add cream and chicken stock cube 

4- when sauce is smooth add sauce to chicken and mushroom mixyure and combine 

5- season to taste 

 

TO SERVE 

1- Place hot vol au vents on serving plate 

2- spoon in chicken and mushroom mixture 

3- sprinkle some chopped parsley on top and enjoy