Vol-au-Vent (The Best)
Both chic and familiar, vol-au-vents consist of puff pastry, a chicken and vegetable garnish, and a creamy sauce that binds it all. This version pays tribute to the original French recipe.
Ingredients
- 2 sheets (200 g each) store-bought puff pastry, thawed, cold
- 1 egg, beaten
- 3/4 lb (340 g) boneless, skinless chicken thighs, cut into large dice
- 1/4 lb (115 g) white mushrooms, quartered
- 2 shallots, chopped
- 1/4 cup (55 g) butter
- 1 celery stalk, cut into small dice
- 1 small carrot, cut into small dice
- 3 tbsp unbleached all-purpose flour
- 1 1/2 cups (375 ml) milk
- 1 cup (250 ml) chicken broth
- 3/4 cup (115 g) frozen green peas, thawed
- 3 tbsp chives, finely chopped
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
- On a floured work surface, roll out the puff pastry to form two 10-inch (25 cm) squares, each about 1/8 inch (3 mm) thick (see note). Cut each square into four 5-inch (12.5 cm) squares. Using a pastry brush, cover the surface of the squares with the beaten egg.
- Using a 3-inch (7 cm) round cookie cutter, cut a circle out of the centre of 4 squares. Remove the circles of puff pastry and place them on the baking sheet.
- Place the squares with circles cut out of them over the remaining intact squares in order to create a well at the centre of each vol-au-vent. Prick the centre of the vol-au-vent with a fork. Scallop the edge of each vol-au-vent (push 2 fingers around the edge of the pastry while pushing the back of a knife between the two fingers). Place the vol-au-vent on the baking sheet. Freeze for 5 minutes.
- Bake for 20 minutes or until the vol-au-vent are nicely browned.
Both chic and familiar, vol-au-vents consist of puff pastry, a chicken and vegetable garnish, and a creamy sauce that binds it all. This version pays tribute to the original French recipe.