Vol-au-Vent

Vol-au-vent is a classic French dish made with flaky puff pastry shells filled with a creamy and savory filling. Whether served as an appetizer or a main dish, these elegant bites are perfect for any special occasion. The fillings can vary widely, from chicken and mushrooms to seafood or vegetables, making vol-au-vent a versatile and crowd-pleasing recipe.

Why You’ll Love This Recipe

• Elegant and impressive: A show-stopping dish for dinner parties or celebrations.
• Versatile: Fillings can be customized to suit any taste.
• Easy to prepare: With store-bought puff pastry, it’s simpler than it looks.
• Comforting: The creamy filling and buttery pastry are always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pastry:

• 1 sheet of puff pastry (store-bought or homemade)
• 1 egg (for egg wash)

For the classic filling:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup (250 ml) chicken or vegetable stock
• 1/2 cup (125 ml) heavy cream
• 1 cup cooked chicken, diced or shredded
• 1/2 cup mushrooms, sliced
• 1/4 cup frozen peas (optional)
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Directions

Prepare the pastry shells:

1. Preheat the oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut the pastry: Using a round cookie cutter, cut out 8 circles from the puff pastry. Take half of the circles and cut out smaller circles from the center to create rings. These will form the edges of the vol-au-vent shells.
3. Assemble the shells: Place the whole pastry circles on the baking sheet. Brush the edges with beaten egg, then stack the pastry rings on top, pressing gently to adhere. Prick the center of the base with a fork to prevent puffing.
4. Bake: Brush the assembled shells with egg wash and bake for 12-15 minutes, or until golden and puffed. Let cool slightly.

Prepare the filling:

5. Make the roux: In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes.
6. Add the liquid: Gradually pour in the stock, whisking to avoid lumps. Cook until the sauce thickens. Stir in the cream.
7. Add the fillings: Mix in the chicken, mushrooms, and peas (if using). Season with salt and pepper. Cook until heated through.

Assemble and serve:

8. Fill the shells: Spoon the filling into the pastry shells. Garnish with fresh parsley or chives.
9. Serve immediately: Enjoy warm as an appetizer or with a side salad for a main course.

Servings and Timing

• Portions: 4 (2 shells per serving)
• Prep Time: 15 minutes
• Cook Time: 30 minutes

Variations

• Seafood: Replace the chicken with shrimp, crab, or scallops for a luxurious filling.
• Vegetarian: Use sautéed spinach, mushrooms, and cheese for a meat-free option.
• Sauce variation: Swap the cream sauce for a tomato-based sauce or a béchamel.
• Mini vol-au-vent: Use smaller pastry circles for bite-sized appetizers.
• Sweet version: Fill with pastry cream and fruit for a dessert option.

Storage/Reheating

• Storage: Store the pastry shells and filling separately in airtight containers in the refrigerator for up to 2 days.
• Reheating: Reheat the filling in a saucepan over low heat, adding a splash of cream if needed. Warm the shells in the oven at 300°F (150°C) for 5-7 minutes.
• Freezing: Freeze unfilled pastry shells for up to 1 month. Bake directly from frozen, adding a few extra minutes.

FAQs

1. Can I make the pastry shells ahead of time?

Yes, bake the shells in advance and store them in an airtight container. Reheat in the oven before filling.

2. Can I use puff pastry scraps?

Yes, gather the scraps, roll them out, and cut more circles. Avoid overworking the dough to keep it flaky.

3. How do I prevent the pastry from puffing in the center?

Prick the base with a fork before baking, and weigh it down with parchment paper and baking beans if needed.

4. Can I use a different sauce for the filling?

Absolutely! Cheese sauce, white wine sauce, or a velouté sauce work wonderfully.

5. How do I prevent soggy pastry?

Add the filling just before serving to keep the pastry crisp.

6. Are vol-au-vent always savory?

No, they can be sweet with fillings like custard, whipped cream, or chocolate ganache.

7. What sides pair well with vol-au-vent?

A crisp green salad, roasted vegetables, or rice pilaf complement this dish nicely.

8. Can I make gluten-free vol-au-vent?

Yes, use gluten-free puff pastry and ensure your filling ingredients are gluten-free.

9. What’s the origin of vol-au-vent?

Vol-au-vent, meaning “windblown,” originated in France and refers to the light, airy pastry.

10. Can I make this without an oven?

You can use store-bought pastry shells that don’t require baking.

Conclusion

Vol-au-vent is a timeless French classic that’s as versatile as it is delicious. Whether you’re making it for a special dinner or experimenting with creative fillings, this recipe is sure to impress. Try it today and enjoy a culinary experience that’s as beautiful as it is flavorful!

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