Vol-au-vent, a classic French dish, traces its origins to the early 19th century under the culinary innovations of the legendary French chef, Marie-Antoine Carême. This delicate pastry, meaning 'windblown' in French, aptly describes its light and airy texture. Vol-au-vent traditionally features a puff pastry shell filled with a rich, savory mixture, often including chicken, mushrooms, or seafood in a creamy sauce. The dish quickly became a staple in haute cuisine, showcasing the elegance and sophistication of French culinary arts. Today, vol-au-vent remains a beloved appetiser, celebrated for its delicious versatility and wide appeal.
This is a chicken and mushroom filling, but you could also use straight mushrooms, or seafood of course. I think those options will show up on here eventually as I am a little addicted to this pastry from Empire Pastry. I think you could also do sweet fillings as well. I am thinking about jam and cream, Notella, or chocolate mousse, apple pie filling...I mean it is just an airy pastry crust begging for a filling right?
But I digress, this recipe is about a fantastic meal, that I am pretty sure the whole family will devour.
Plans are afoot for more delicious fillings for our pastry vol au vent cases, so stay tuned and never miss another thing by joining our mailing list HERE.
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Need
- 1 Batch Vol au Vent Pastry Cases baked and ready to use Recipe
- 1 eggs whisked for egg wash
- a little parmesan cheese freshly grated
-
The Filling
- 75 Grams butter BUY
- 1 leek cleaned and roughly chopped
- 40 Grams plain flour BUY
- 1 carrot, peeled and thinly sliced
- 1 stalk celery, thinly sliced
- 250 Grams liquid chicken stock
- 2 Teaspoons Dijon mustard
- 1 bay leaf fresh or dried
- a few fresh oregano leaves, or 1/2 tsp dried plus more for garnish
- 4 Swiss brown mushroom(s) sliced
- 500-700 Grams chicken thigh fillet, cubed
- good Pinches freshly cracked black pepper
- good Pinches pink salt flakes BUY
- 1 corn cob, kernels cut off
- 50 Grams cream or sour cream BUY
- flat leaf parsley chopped to garnish
Do
- 1
If you are making your own puff pastry, make sure it is ready to roll before you commence this recipe.
- 2
I used Empire puff pastry and one sheet was enough. They are extra large compared to a cheaper supermarket brand. Careme would be the same.
- 3
Preheat oven to 200°C and line 2 baking trays with paper.
- 4
Sprinkle a little flour on a silpat mat and roll out the pastry into a rectangle. Using a large round cutter, cut out as many circles as you can get from the pastry. Using a cutter that is 1 cm smaller in diameter than the other one, cut circles from the middle of 1/2 of the rounds you have already cut, leaving you with rings of pastry. Set the inner circles aside and make smaller vol au vent with them.
- 5
Place the large rounds onto a lined baking tray and lay the 'rings' on top. Brush with egg wash. Grate some parmesan cheese on top. Bake for 15-20 minutes until puffed and golden. Timing will depend slightly on the size you make them as well as the accuracy of your oven. When they are cooked, remove from the oven and they can either be filled immediately or used later after cooling. They will stay crisp and be perfect for at least 24 hours as long as you are not in a humid climate.
- 6
To make the filling, place butter, leek, flour and salt into Thermomix bowl and chop 4 sec/speed 5. Sauté 5 min/ Varoma/speed 1.
- 7
Add carrots, celery and chicken stock to Thermomix bowl and cook 10 min/100ºC/Reverse/speed 1.
- 8
Add mushrooms, chicken, mustard, herbs and pepper and cook 7 min/100ºC/Reverse/speed 1.
- 9
Add corn kernels and cook 2 min/100°C/Reverse/speed 1.
- 10
Adjust seasoning, add cream and stir through 5 sec/Reverse/speed 2.
- 11
Allow to sit in the Thermomix bowl until you are ready to serve or reheat.
- 12
When ready to serve place a pastry case (or two) on each plate, push the centre piece of pastry in a little as it will have puffed up. Then fill with plenty of the cooked filling. Garnish with some chopped herbs. Serve with veggies on the side as you wish.
