Vol-au-VentChicken and Mushroom Pastry Shells
Crisp puff pastry shells filled with poached chicken, small veal meatballs, mushrooms, and a creamy lemon-brightened sauce. It is a celebratory dish with a rich filling balanced by a light, delicate finish.
Prep
40m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Cases
- 400gPuff Pastry
Meatballs
- 300gGround Veal
- 1pcsEgg
- 40gBreadcrumbs
- 3gSalt
- 1gBlack Pepper
Poaching
- 500gChicken Breast
- 450mlChicken Stock
Sauce
- 150mlChicken Stock
- 200gMushroom (sliced)
- 50gUnsalted Butter
- 40gAll-Purpose Flour
- 300mlWhole Milk
- 20mlLemon Juice
- 5gSalt
- 1gBlack Pepper
- 15gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 200°C (400°F) and bake the puff pastry until well risen and deeply golden.
- 02
Mix the ground veal with the egg, breadcrumbs, salt, and black pepper. Shape into small, evenly sized meatballs.
- 03
Bring the chicken stock to a gentle simmer at about 90°C (195°F). Add the chicken breast and poach until it reaches 74°C (165°F), then lift it out and tear it into bite-size pieces.
- 04
Cook the meatballs in the same stock until they reach 71°C (160°F), then lift them out.
- 05
Melt the unsalted butter in a saucepan, whisk in the all-purpose flour, and cook briefly.
- 06
Gradually whisk in the whole milk and chicken stock, then cook at about 85°C (185°F) until smooth and lightly thickened.
- 07
Add the mushroom and simmer until tender.
- 08
Stir in the chicken, meatballs, lemon juice, salt, black pepper, and fresh parsley.
- 09
Spoon the filling into the pastry shells and serve immediately.
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