Vol-Au-Vent Recipe | Chef Manish Khanna | #volauvent

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu provides protein while being plant-based

Preheat the oven to 400°F (200°C).

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

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

Place the full circles on a baking sheet lined with parchment paper.

Brush the edges of the full circles with beaten egg.

Place the rings on top of the full circles to form a border.

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

While the pastry is baking, melt butter in a skillet over medium heat.

Add diced onion and minced garlic, sautéing until translucent, about 3-4 minutes.

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

Stir in sliced mushrooms and cook until softened, about 4-5 minutes.

Pour in white wine and let simmer until reduced by half, about 2-3 minutes.

Add chicken stock and cream, stirring to combine, and cook until thickened, about 5 minutes.

Season with salt, black pepper, nutmeg, and lemon juice to taste.

Remove the pastry from the oven and carefully remove the top rings.

Fill the bases with the chicken and mushroom mixture, then replace the tops.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens