Vol-au-Vents with Wild Mushrooms and Chicken

They're a retro favourite, chicken and wild mushroom vol-au-vents. Golden, flaky homemade puff pastry filled with tender chicken and wild mushrooms in a rich Madeira, cream and tarragon sauce.

Ingredients

Puff Pastry

250g strong flour
250g butter
Salt
50-75ml water
For the egg wash 1 egg yolk with a pinch of salt

Sauce

25g butter
100ml double cream
600g cooked chicken shredded
200g wild mushrooms
25ml madeira
200ml veal jus
Few sprigs of tarragon
Salt and pepper

Method

Print Recipe

Preheat the oven to 190°C
For the puff pastry, tip the flour and salt into a large bowl, add the cubes of butter and rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs.
Gradually stir in cold water, until the mixture comes together as a soft dough (you may not need all the water). Use your hands to pat the dough into a 2cm/¾in-thick rectangular block.
Roll out the dough onto a lightly floured work surface
Sandwich the remaining block of butter between two pieces of greaseproof paper. Using a rolling pin, roll or bash it out to a rectangle
Place the flattened butter into the centre of the rolled pastry. Fold one edge of the pastry over the butter to half-cover it, then fold the other edge of the pastry over the butter to cover the other half, so that the two edges of pastry meet. Pinch together the top and bottom edges of the pastry to seal the butter inside.
Fold the pastry in half lengthways, then turn the pastry 90 degrees to the right (a quarter-turn).
Roll out the pastry again to a rectangle
Fold the pastry as before, bringing each edge into the centre so that the edges meet, then folding in half lengthways, before giving the pastry a quarter-turn.
Repeat the rolling and folding process once more, then wrap the pastry in cling film and chill in the fridge for one hour.
Once chilled roll out the pastry to 1 cm thick cut into 12 circles then press a smaller cutter 3/4s of the way down each circle.
Brush with egg yolk
Place on oven tray and cook for 20 to 25minutes.
To make the sauce: heat the butter when foaming add mushrooms and chicken cook for 2 minutes then add the madeira stock and cream. Season then add the herbs.then use to fill the vol au vont’s, serve warm.

Ingredients

Puff Pastry

250g strong flour
250g butter
Salt
50-75ml water
For the egg wash 1 egg yolk with a pinch of salt

Sauce

25g butter
100ml double cream
600g cooked chicken shredded
200g wild mushrooms
25ml madeira
200ml veal jus
Few sprigs of tarragon
Salt and pepper

Method

Preheat the oven to 190°C
For the puff pastry, tip the flour and salt into a large bowl, add the cubes of butter and rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs.
Gradually stir in cold water, until the mixture comes together as a soft dough (you may not need all the water). Use your hands to pat the dough into a 2cm/¾in-thick rectangular block.
Roll out the dough onto a lightly floured work surface
Sandwich the remaining block of butter between two pieces of greaseproof paper. Using a rolling pin, roll or bash it out to a rectangle
Place the flattened butter into the centre of the rolled pastry. Fold one edge of the pastry over the butter to half-cover it, then fold the other edge of the pastry over the butter to cover the other half, so that the two edges of pastry meet. Pinch together the top and bottom edges of the pastry to seal the butter inside.
Fold the pastry in half lengthways, then turn the pastry 90 degrees to the right (a quarter-turn).
Roll out the pastry again to a rectangle
Fold the pastry as before, bringing each edge into the centre so that the edges meet, then folding in half lengthways, before giving the pastry a quarter-turn.
Repeat the rolling and folding process once more, then wrap the pastry in cling film and chill in the fridge for one hour.
Once chilled roll out the pastry to 1 cm thick cut into 12 circles then press a smaller cutter 3/4s of the way down each circle.
Brush with egg yolk
Place on oven tray and cook for 20 to 25minutes.
To make the sauce: heat the butter when foaming add mushrooms and chicken cook for 2 minutes then add the madeira stock and cream. Season then add the herbs.then use to fill the vol au vont’s, serve warm.