CHICKEN + MUSHROOM VOL-AU-VENTS

Steps:

• 1. Pe-heat the oven to 180c/350f. prepare a baking tray what I use is a baking sheet non stick or grease with little oil all over with a sheet of kitchen paper to smooth over tray.
• 2. On a floured surface roll out the puff pastry to about 1/2 inch in thickness. Cut out with a 10cm circle pastry cutter 10 circles of pastry. Place 5 of them on the baking tray ,beat the egg with the salt together to make the glaze . brush the egg wash over the 5 pastry circles that are on the baking tray. The remaining 5 circles ,cut out 5 rings with a smaller 6cm cutter and place the 5 rings on top of the 5 circles ,that are egg washed on the baking tray. Egg wash the rings on top, put the smaller 5 circles onto the baking tray and also egg wash then on top.
• 3. The vol-au-vents are all ready for the oven ,and should look like the photo...
• 4. In your pre-heated oven place the vol-au-vents to bake for 12 to 15 minutes I have a fan oven so my vol-au-vents took 12minutes .They should be a golden brown colour.
• 5. FOR VOL-AU-LENTS FILLING = melt 1 tablespoon of butter in your sauce pan over medium heat, add the chopped mushrooms and sautee for 3 minutes ,until lightly golden brown.
• 6. Add to that garlic + thyme and mix up with the mushrooms in the pan. Add the wine stirring through the mushrooms ,garlic and thyme. Turn the heat on high and to a simmering point so the wine really gets to cook in to the mushrooms.
• 7. Add in the cooked chicken pieces to the mushrooms and wine mixture in the pan. Stir well together for 2 minutes then turn off the heat ,and let stand while you prepare the cream sauce..
• 8. In an other clean sauce pan , over a medium heat melt your last 1 tablespoon or butter ,add to this 2 tablespoons of flour .Stir well to form a roux continue to stir and simmer over 1 minute
• 9. Gradually add the chicken stock whisking continuously to prevent clumping .Bring to a simmer and continue to stir and simmer for 1-2 minutes until the sauce thickens. Add the fresh cream and mustard and stir to combine ,you want a creamy thick sauce here . If you feel it's too thick add a little wine couple tablespoons (optional) or some milk ..
• 10. Add chicken + mushroom mixture to the creamy sauce mixture stir well to combine . Season to your taste with salt + pepper let it simmer for 1-2 minutes stirring well . Turn off the heat your filling is done .
• 11. Now you can start to fill the vol-au-vents shells . First gently push down with you finger the raise bit of pastry in the centre of vol-au-vent , making sure not to push down too hard that the bottom will break through . Fill your shells to the top with the chicken + mushroom cream sauce with a teaspoon , and place the small pastry lid on top for decoration.
• 12. TIP = if the pastry has cooled , return to the oven the filled vol-au-vents and re-heat for 5 minutes @ a 180c/375f... There you have it chicken + mushroom vol-au-vent, these wee delicious numbers will make any party or getogether classy..enjoy :)