Chicken & Mushroom Vol au Vent
Puff pastry (readymade)
5-6 medium mushrooms
½ cup chicken finely chopped (boiled or grilled)
1 small onion
5 tbsp cream
4 cloves garlic finely chopped
2 pinch dry basil
½ tsp pepper
Red capsicum and coriander leaves to garnish
1 tbsp oil
1 beaten egg
Heat oil and add garlic and onion. When onions become translucent, add mushrooms and cook till it becomes dry. Add chicken, basil, salt and pepper.
Stir for few minutes and add cream.
Simmer for a few minutes and take of fire and let it cool.
For puff shells:
Defrost the puff pastry. Cut circles of 2 “diameter or any size of your choice. Cut centers from half of the rounds to make rings. Place two rings on top of the base and slightly press with your hands. Prick the base with a fork.
Brush the pastries with egg wash and bake in a preheated oven at 150 degree Celsius for 10-15 minutes or till the puff rings become golden in colour.
Remove and cool on a wire rack.
Place 2 tsp of the mushroom filling in each puff rings and garnish with capsicum and coriander leaves.
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Puff shells can be made beforehand. Store them in airtight container in room temperature or in the refrigerator.