Chicken Avocado And Mushroom Stuffed Vol Au Vents Recipes

CREAMY CHICKEN VOL-AU-VENT

Creamy Chicken Vol-au-Vent image

My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 package (17.30 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
6 bacon strips
2 medium leeks (white portion only), sliced
1 medium sweet yellow pepper, diced
1 cup shredded rotisserie chicken
8 ounces cream cheese, softened
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley plus additional ground pepper

Steps:

Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

Nutrition Facts : Calories 669 calories, Fat 45g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 670mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 6g fiber), Protein 19g protein.

CHICKEN AVOCADO AND MUSHROOM STUFFED VOL-AU-VENTS

Chicken Avocado and Mushroom Stuffed Vol-Au-Vents image

This is so simple to make and very yummy, I usually serve this in the really large vol-au-vent shells, but I could not get any, so I had to serve in medium ones. These are not ideal as you can not get much filling into them, I ended up pouring some of the filling over after taking a photo, so we were not eating just pastry cases with no filling, which is ok but does not look the most appealing. I usually buy the 12.5cm cases just so you can get an idea of the size compared to the ones in the photo.

Provided by The Flying Chef

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 (12 1/2 cm) pastry vol-au-vent cases (read note above with regards to the ones used in the photo.)
olive oil
700 g chicken breasts, cut into chunks
3 garlic cloves, crushed
300 g mushrooms, sliced thinly
1 leek, sliced thinly
1 (60 g) packet cream of chicken soup (The one I buy makes up 1 liter)
2 cups milk
1 cup chicken stock or 1 cup vegetable stock
1 teaspoon dried tarragon
1 large avocado, chopped

Steps:

Pre-heat oven to 180 degrees Celsius.
Heat oil in a pan cook chicken in batches until browned, remove and set to one side.
Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.
In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.).
Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.
Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min's until hot.
I served our with honeyed carrots and buttered spinach.

CHICKEN AVOCADO AND MUSHROOM VOL-AU-VENTS

Chicken Avocado and Mushroom Vol-Au-Vents image

Make and share this Chicken Avocado and Mushroom Vol-Au-Vents recipe from Food.com.

Provided by The Flying Chef

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

olive oil
4 seasoned chicken breasts (I sprinkle both sides of the breasts with garlic, paprika and parsley)
1 onion, chopped finely
1 garlic clove, crushed
250 g mushrooms, sliced
1 avocado, chopped
4 large vol-au-vent cases (about 13cm in diameter)
1 cup milk
1 1/2 teaspoons chicken stock, concentrated (powder, cubes, paste etc.. My stock is quite dense so adjust quantity for taste with what you use.)
2 teaspoons cornflour
1/2 cup dry white wine
1 teaspoon Dijon mustard
1/2 cup light cream
1 tablespoon fresh thyme leave
1 pinch cayenne

Steps:

Note: I could not get large vol-au-vent cases and used medium ones, they are just too small you can't fit enough filling in so there is too much pastry. For photo purposes I didn't overfill, but if this size is all you can get I suggest over stuffing and pouring extra filling and sauce over the top when dishing out. It doesn't look as pretty but you get a good ratio of filling to pastry and it still tastes delicious. The quantity of filling is for large cases and works well, but is to much for such small cases (hence over stuff). I used 2 cases for myself but gave 3 to my hubby.
Heat oil in a pan and add onion and garlic, cook until onion softens, add mushrooms and cook until soft. Set aside.
Wipe pan clean and add some more oil add seasoned breasts and cook both sides until cooked through. Remove and chop chicken into chunks. Set to one side.
Pour milk in a pan with stock and heat. Add a little water to cornflour mix and pour half of the liquid into the milk, stir until mixture thickens slightly.
Add wine, Dijon mustard, cayenne and cream stir to combine, add the rest of the cornflour and stir until mixture thickens.
Return mushrooms, onion and chicken to cream mixture, add the thyme and avocado and stir in gently to combine. Keep hot until serving.
Place vol-au-vent cases on an oven tray. Bake in a moderate oven about 5 Min's or until heated through.
To serve place cases on plate and spoon filling into them. I served mine with honeyed carrots and buttery garlic spinach.

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