Chicken & Wild Mushroom Vol au Vent

Tue, 17 December 2019

Chicken& Mushroom Filling

2 each   Chicken Breast 200-220g

100g       Wild Mushroom cut into medium pieces

2 tbsp    Olive Oil

2 x 75g  Butter

2 tbsp.   Plain Flour

350ml    Water

1 pot       Chicken Bouillon

150ml    Double Cream

1/4 tsp.  Rosemary Finely chopped

2 tbsp.   White Onion Finely Chopped

1/2 clove               Garlic

125ml    White Wine

2 Tbsp.  Chives Chopped

Cracked Black pepper & Salt

Parsley Sprigs to Garnish

               

Pastry Cases

1 roll       Puff Pastry (cut 4 x 14cm Squares from the roll)

               

Method

1              Preheat your oven to 180°C, Unroll pastry and cut 4 x 14cm Squares

2              Score as shown on TV. Fold over and egg wash the edges as demonstrated. Bake at 180°C for 10 minutes or until golden brown. Allow to cool and then remove centre square to allow space for filling.

3              In a small sauce pan, heat water, wine and chicken bouillon and bring to a simmer.

4              Slice the chicken breast into strips and poach in the water mixture until just cooked through and no pink is visible in the chicken when cut. About 5 minutes or so. Do not over cook as the chicken will dry out.

5              Don't worry too much about the chicken being slightly under cooked as it will be cooked more later. Cool the chicken slightly and then dice into medium chunks. Strain the cooking stock (liquor) and set aside.

6              Heat the olive oil in a frying pan and then add 75g butter before adding you mushrooms. Cook until golden brown. Remove the mushrooms from the pan with tongs and add another 75g butter and melt off the heat.

7              Add the chopped onion, rosemary and garlic and gently sauté. Using a rubber spatula, clean the pan out and transfer the onion & butter mix into a small sauce pan.

8              Over a medium heat, add the flour and make a roux or paste. Add one cup of cooking stock (liquor) to the roux and start making the sauce, whisk to prevent clotting. Add the cream and simmer to cook out the flour.

9              Add a little more cooking stock (liquor) if needed but you do want it to be quite thick in consistency. Return your cooked cases to the warm oven to reheat.

10           Return the mushrooms and chicken to the sauce and bring to a simmer, once reheated, add the chives and check seasoning and add pepper.

11           Plate with the pastry cases in the centre of the plate and fill with the chicken & mushroom filling. Garnish with Parsley and serve.