Puff Pastry Vol-au-vents with Julienne Filling
This dish will be a great option for a festive breakfast or dinner to delight guests with the combination of crispy pastry and tender filling. The recipe uses defrosted mushrooms (assorted), previously drained of excess liquid. Leftover dough can be used to make cookies.
- Total cooking time
- not set
- Number of servings
- 12
- Recipe difficulty
- 4 / 5
Ingredients
for 12 servings
- puff pastry 400 g
- chicken fillet 200 g
- mushrooms 150 g
- onion 100 g
- cream 150 ml
- cheese 50-70 g
- flour 1 tbsp
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 18
Finely chop the onion.
Step 2 of 18
Finely chop the mushrooms.
Step 3 of 18
Finely chop the fillet.
Step 4 of 18
Sauté the onion in vegetable oil.
Step 5 of 18
Add the mushrooms and fry for 10 minutes.
Step 6 of 18
Add the fillet.
Step 7 of 18
Season with pepper and salt.
Step 8 of 18
Fry for 20–25 minutes.
Step 9 of 18
Toast the flour in a dry pan.
Step 10 of 18
Pour in the cream, stirring until lumps disappear.
Step 11 of 18
Mix the cream mixture with the chicken fillet, mushrooms, and onion. Let it cool slightly.
Step 12 of 18
Cut circles out of the dough (about 5 cm in diameter).
Step 13 of 18
Cut out the center of half of the pieces to form rings.
Step 14 of 18
Place the rings on top of the circles.
Step 15 of 18
Grease a baking pan with oil or use parchment paper. Arrange the vol-au-vents and place them in an oven preheated to 180 degrees. Bake for about 10 minutes until lightly golden.
Step 16 of 18
Grate the cheese using a fine grater.
Step 17 of 18
Fill the vol-au-vents with the filling.
Step 18 of 18
Sprinkle with cheese and place in an oven preheated to 180 degrees. Bake for 10 minutes.