Classic Vol-au-Vent

Delightfully flaky and filled with creamy goodness, this Classic Vol-au-Vent recipe is a timeless French-inspired dish that perfectly balances elegance and comfort. Featuring golden puff pastry shells filled with a rich, flavorful chicken and mushroom mixture, this recipe is perfect for sophisticated appetizers or light entrees. The combination of sautéed mushrooms, tender cooked chicken, and a velvety white sauce elevates every bite, while a touch of fresh parsley adds a bright, herbaceous finish. With only a few simple ingredients and an achievable prep time, these vol-au-vents are a show-stopping addition to dinner parties or festive gatherings. Serve them warm to impress your guests with both taste and presentation!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 puff pastry sheets
• 150 grams cooked chicken breast
• 100 grams mushrooms
• 30 grams butter
• 2 tablespoons all-purpose flour
• 250 ml milk
• 150 ml chicken stock
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 egg
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Lay out the puff pastry sheets on a lightly floured surface. Using a 7-8 cm round cutter, cut out 8 circles from each sheet.

Step 3

On half of the circles, use a smaller round cutter (about 4 cm) to cut out smaller circles, creating rings.

Step 4

Place the full circles onto a baking sheet lined with parchment paper.

Step 5

Brush these base circles lightly with beaten egg.

Step 6

Place the rings on top of these circles, aligning them properly, and brush the tops with more beaten egg.

Step 7

Bake in the preheated oven for 15-20 minutes or until golden and puffed. Let them cool on a wire rack.

Step 8

While the pastry is baking, prepare the filling. Finely chop the mushrooms and cooked chicken.

Step 9

Melt the butter in a frying pan over medium heat. Add the mushrooms and sauté until soft, about 5 minutes.

Step 10

Stir in the flour and cook for about 1 minute.

Step 11

Gradually add the milk and chicken stock, stirring constantly, until the mixture thickens to a creamy consistency.

Step 12

Add the chopped chicken, salt, and pepper, and stir until combined. Remove from heat.

Step 13

Once the pastry shells are cool, gently press down the inner part of the vol-au-vents to create ample space for the filling.

Step 14

Spoon the chicken and mushroom filling into each vol-au-vent.

Step 15

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	864 grams (864.0g)

Amount per serving	% Daily Value*
Calories	1410

Total Fat 84.20g	108%
Saturated Fat 30.90g	155%
Polyunsaturated Fat 4.30g
Cholesterol 418mg	139%
Sodium 2293mg	100%
Total Carbohydrate 83.20g	30%
Dietary Fiber 4.10g	15%
Total Sugars 17.40g
Protein 78.70g	157%

Vitamin D 166IU	831%
Calcium 411mg	32%
Iron 7mg	37%
Potassium 1105mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 22.4%

Carbs: 23.7%