Vol-Au-Vent Chicken Supreme Sauce – Bruno Albouze

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo dough is lower in fat, while homemade pastry can save costs.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based alternative, while canned chicken is budget-friendly.

cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option, while the alternative thickens like cream.

white wine

🥗Healthier: grape juice

💰Cheaper: apple cider

Grape juice provides sweetness without alcohol, and apple cider is often less expensive.

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a floured surface until about 1/8 inch thick.

Cut circles from the pastry using a round cutter, then cut smaller circles from the center to create rings.

Place the rings on a baking sheet lined with parchment paper.

Brush the pastry with egg yolk for a golden finish.

Bake the pastry for 15-20 minutes until puffed and golden brown.

In a skillet, melt butter over medium heat and sauté chopped onion and garlic until translucent.

Add diced chicken and cook until browned, about 5-7 minutes.

Stir in sliced mushrooms and cook for another 5 minutes until tender.

Pour in white wine and let it simmer until reduced by half, about 3-4 minutes.

Add heavy cream, chicken stock, lemon juice, and season with salt, pepper, and nutmeg.

Simmer the mixture for 5 minutes until thickened, then stir in peas and parsley.

Remove the pastry from the oven and carefully lift the tops off.

Fill each pastry shell with the chicken mixture and replace the tops.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens