VOL AU VENT petites bouchées feuilletées remplies d’une garniture crémeuse

Preheat the oven to 400°F (200°C).

Thaw the puff pastry sheets according to package instructions.

On a lightly floured surface, roll out the puff pastry sheets to about 1/8 inch thick.

Using a round cutter, cut out circles from the pastry. Use a smaller cutter to cut out a smaller circle from the center of half of the circles to create a ring.

Place the full circles on a baking sheet lined with parchment paper. Brush the edges with the beaten egg.

Place the rings on top of the full circles to create a border. Brush the tops with more egg wash.

Bake in the preheated oven for 15-20 minutes or until golden brown and puffed up.

In a skillet, melt the butter over medium heat. Add the onions and mushrooms, sauté until softened.

Stir in the cooked chicken, chicken broth, and heavy cream. Season with salt, pepper, and garlic powder. Cook until heated through and slightly thickened.

Remove the pastry from the oven and let cool slightly. Carefully remove the center of the puff pastry to create a hollow.

Fill each vol-au-vent with the chicken and mushroom mixture. Serve warm.

Spice Level:

Dietary