Chicken and mushroom vol-au-vents

    30 mins

    I first had these at a small bakery with a lunch counter in the basement of a shopping center, no, not in France, but in Singapore about 20 years ago! I never tried to make them until I found a similar recipe for 3-mushroom vol-au-vents in a French cookbook. A couple of tweaks here and there and the dish was just as I remembered. You can make your own puff pasty cups, but who has the time?


    Central Region, Singapore
    1 person made this

    Serves: 3 

    • 1 (300g) package store-bought puff pastry cups (about 6)
    • 2 tablespoons olive oil
    • 2 shallots, chopped
    • 2 chicken thighs, deboned and cut into small cubes
    • Salt and pepper
    • 175g button mushrooms, sliced
    • 125ml (1/2 cup) thick cream
    • 1 tablespoon French mustard (I like Maille)
    • 1 tablespoon sherry or cognac
    • Chopped fresh thyme or any other herb of your choice

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat your oven and bake the pastry cups according to package directions.
    2. In a large frying pan, heat the oil until it shimmers. Add the shallots and stir and cook until fragrant.
    3. Add the chicken and stir and cook until no longer pink. Season with salt and pepper to taste and add the mushrooms.
    4. Stir and cook until the chicken is cooked through and the mushrooms have wilted.
    5. Stir in the cream, mustard, sherry and herbs. Simmer for about 5 minutes, or until the sauce has thickened a little. Taste and add more seasonings, if necessary.
    6. To serve, place 2 pastry cups on each plate and lift the "lid" off each cup. Fill each cup with the chicken and mushroom filling and top off with the lid. Serve immediately.

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    Reviews in English (1)


    I need to double this to fit 6 cases. But it was delish.  -  08 Jun 2016  (Review from Allrecipes AU | NZ)