Vol-au-vent stuffed with mushrooms and chicken

“Volovany” is a French word and literally translated into Russian as “flying in the wind.” Indeed, they are so weightless and crumbly that you need to work with them extremely carefully so as not to break them. I prepared vol-au-vents from puff pastry; recipes with photos, of course, greatly simplify the process. I had three types of fillings for the vol-au-vents: 1) chicken liver pate; 2) chicken pate (for those who don’t like liver); 3) cream cheese and red caviar. You can also fill puff vol-au-vents with salad, but then you need to take into account the fact that if they stand for a long time, they can begin to get soggy from the salad dressing. Therefore, the salad, firstly, should be from the “thick” series (so to speak), and, secondly, it is necessary to fill and serve not all at once, it is better to finish it later if it is eaten quickly.

The recipe for vol-au-vents made from puff pastry with fillings turned out to be quite large and I will divide it into two parts, both with photos, of course:

1. How to bake your own vol-au-vents

2. Fillings for them. Chicken liver pate and chicken pate were prepared in exactly the same way, so I will show and tell you using liver as an example. And vol-au-vents with caviar are generally simple (I’ll tell you how below in the text).

How to make vol-au-vents from puff pastry:

Defrost the dough and roll out each sheet with a rolling pin in one direction. It is necessary to roll them out, otherwise they will rise too high in the oven. Then, using some form (it can be a glass or glass with a diameter of no more than 4 cm), cut out an even number of circles. And then from half of the circles we cut out rings with a shape of a smaller diameter (1 cm less).

Brush whole circles around the edges with egg white for better adhesion.

Place the rings on top and brush with egg yolk.

Place in an oven preheated to 180°C for 15 minutes or until a nice light golden color is obtained. We take out the vol-au-vents and, while they are still warm, press the bottom of the glass. It is convenient to do this with a mortar and pestle. These are the kind of puff vol-au-vents we should get.

Now, if your vol-au-vents have risen too high, don't worry. While they are still hot this can be fixed. Everyone has probably seen such a toy - a plastic multi-colored spring? Imagine that you are squeezing it. Just as you gently press the shuttlecocks with your palm, they will become lower and smoother.

Transfer the finished vol-au-vents very carefully so as not to break them onto a large cutting board or flat dish.

How to prepare vol-au-vent recipe:

1) Roll out the puff pastry thinly.
To make the required size mugs for vol-au-vents, you need to select 2 molds with different diameters: one larger, the other smaller. I don’t have special round shapes in my household, so I use a regular glass glass and a small glass. Using a mold that is larger in diameter, press circles onto the dough. This will be the base blank. 3 simple cucumber decorations that will shock your guests. Watch the master class>>>

4) Let's start building the vol-au-vent. First you need to beat the egg. Next, using a thin brush, you need to brush the edge of the base blank with beaten egg.

5) Place a circle with a “hole” on the base. Brush the circumference with egg again and place another blank for the side of the vol-au-vent.

6) Place the “built” vol-au-vents on a baking sheet greased with vegetable oil. Brush them on all sides with beaten egg mixture. Bake only in an oven preheated to 200 degrees until done.

7) Do not remove the finished vol-au-vents from the baking sheet immediately after cooking, but allow them to cool slightly. Then all that remains is to fill them with filling and serve.

Vol-au-vent with chicken and mushrooms

Ingredients

Cooking steps

1. Sprinkle the table with flour, lay out the dough and roll it out to a thickness of 3 mm.

2. Take a glass of larger diameter and cut out circles.

3. Grease a baking sheet with sunflower oil, place half of the circles on it and make punctures in them with a fork.

4. Using a glass of smaller diameter, cut out rings from the second half of the circles.

5. Beat the egg and brush the circles with the egg using a silicone brush.

6. Place rings on top of the circles, brush with egg and place in a warm oven.

7. Bake for 25 minutes (190 degrees).

8. Now you can prepare the filling for the vol-au-vents. To do this, finely chop the onion, fillet and mushrooms.

9. Heat the sunflower oil in a frying pan, add the onion and fry for three minutes.

10. Then put the mushrooms and fillets in the pan, add some salt and fry for eight minutes.

11. When the vol-au-vents are ready, remove them from the oven and leave to cool.

12. Lightly press the bottom of the cooled vol-au-vents with a fork and spread the filling.

Vol-au-vents with red caviar

Ingredients

Cooking steps

1. Defrost the puff pastry, place it on a table sprinkled with flour, and roll it out to a thickness of 6 mm.

2. Take a glass of larger diameter and cut out circles. Using a glass of smaller diameter, cut out rings from half the circles.
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3. Line a baking sheet with parchment, lay out the circles, brush with beaten egg, cover with rings on top and brush with egg again. Place the pan in the refrigerator for half an hour.

4. After half an hour, preheat the oven to 190 degrees, place a baking sheet in it and bake for 20 minutes.
5. When the vol-au-vents are ready, let them cool. Then put cream cheese and red caviar inside the vol-au-vents.

Step-by-step preparation

1. Prepare your ingredients.
2. Thaw the puff pastry dough. On a lightly floured work surface, roll out the dough to a thickness of 3mm. Using a cookie cutter, cut out 12 circles with a diameter of 9 cm. Using a cookie cutter with a diameter of 6 cm, cut out the center of 6 circles to make 6 rings.
3. Line a baking tray with baking paper and place dough circles on it.
4. Brush the rings with lightly beaten egg, making sure not to get it on the cut edges of the dough. Place the rings with the greased side on top of the dough circles. Prick the center of the circle frequently. Cover the baking tray with baking paper and leave to proof for 2 hours.
5. Preheat the oven to 200 C. Place the baking sheet in the oven, spray the walls with water from a spray bottle and immediately reduce the temperature to 180 C. Bake the valovans for 18-20 minutes. Cool on a wire rack. If necessary, remove excess dough from inside the valovan.
6. Heat half the butter in a frying pan. Fry chicken fillet over medium-high heat until golden brown, 2 minutes. Turn over, season with salt and pepper and sear the other side. Add 3-4 tbsp to the pan. l. water, reduce heat and bring the fillet to readiness. Transfer to a plate.
7. Add the remaining oil to the pan. When the butter stops foaming, add the mushrooms and fry for 6-8 minutes. Sprinkle the mushrooms with flour, stir and pour in the cream. Boil until sour cream thickens. While the sauce is simmering, cut the chicken into thin slices. Add to the sauce along with the juice remaining in the plate and stir. Season with salt, pepper and lemon juice to taste.
8. Fill the valovany with the hot filling, sprinkle with finely chopped parsley leaves and serve immediately.