Ingredients for the base:
2 round puff pastry (ready-made)
1 egg (for brushing)
Ingredients for the filling (your choice):
200 g of chicken breast (for a simple and delicate filling)
100 g of mushrooms
100 g of cooking cream
50 g of grated cheese (parmesan or grana)
1 small onion
Salt and pepper to taste
Extra virgin olive oil to taste
Chopped parsley (optional)
Method:
Preparation of the vol-au-vents:
Preparation of the puff pastry: Preheat the oven to 200°C (static) or 180°C (fan). Roll out a roll of puff pastry on a floured work surface and use a pastry cutter (about 8 cm in diameter) to cut out circles. Using a smaller pastry cutter (about 4cm in diameter), cut another circle inside each disc, to create a sort of “croissant” (the ring of the vol-au-vent).
Forming the shells: Place the larger discs on a baking sheet lined with baking paper. Lightly brush the edges with beaten egg. Then overlap the smaller discs on top of the larger discs, brushing the edges with egg again to seal. This will help form the higher and puffier edge during baking.
Baking: Bake the vol-au-vents for about 15-20 minutes, or until golden and puffed up. Let cool slightly while you prepare the filling.
Preparing the filling:
Cooking the chicken and mushrooms: If you decide to make a chicken filling, cook the chicken breast in a pan with a drizzle of olive oil, seasoning with salt and pepper. Once cooked, cut into small pieces. In another pan, fry the chopped onion with a little oil and add the sliced mushrooms. Cook until the mushrooms are soft and the liquid has evaporated.
Prepare the cream: Combine the chicken and mushrooms in a pan, add the cooking cream and mix well. Add the grated cheese and leave to simmer for a few minutes, until the cream thickens. Season with salt and pepper and, if you like, add a little chopped parsley to give freshness to the filling.
Fill the vol-au-vents: Once the puff pastry shells are ready and slightly cooled, fill them with the prepared filling. You can also add some other ingredients to taste, such as shrimp, smoked salmon or grilled vegetables.
Serve:
The vol-au-vents are ready! Serve them immediately, still hot, as an appetizer for your parties, or let them cool a little and enjoy them at room temperature.
They are perfect to impress your guests, but also very easy to prepare. Enjoy!
