Creamy Chicken and Mushroom Vol-au-vents
Thermomix recipe: Creamy Chicken and Mushroom Vol-au-vents. Ready in 55 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 1 sheet (approx. 320 g) ready-rolled puff pastry
- 1 egg, beaten (for egg wash)
- 1 small onion, peeled and quartered
- 2 cloves garlic, peeled
- 20 g unsalted butter
- 300 g chicken breast, cut into 1.5 cm cubes
- 200 g button mushrooms, quartered
- 20 g plain flour
- 250 g chicken stock
- 100 g cooking cream (single cream)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 200°C (180°C fan/Gas Mark 6). Line a baking tray with baking paper.
- Unroll the puff pastry. Using a 10 cm round cutter, cut out 4 circles. Using a 7 cm round cutter, cut out the centres of 4 more circles (these will be the rings).
- Place the 4 solid circles on the prepared baking tray. Brush the edges with beaten egg. Carefully place a pastry ring on top of each solid circle, pressing gently to adhere. Prick the base of each vol-au-vent with a fork.
- Brush the tops of the rings with the remaining beaten egg. Bake for 15-20 minutes, or until golden brown and puffed. Remove from oven and gently press down the centres with a spoon if they have risen too much. Set aside to cool slightly.
- Add onion and garlic to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
- Add butter to the bowl. Sauté 3 min / 120°C / Speed 1. Scrape down sides of bowl.
- Add chicken breast cubes to the bowl. Cook 5 min / 100°C / Reverse / Speed 1. Remove chicken and set aside, leaving any liquid in the bowl.
- Add quartered mushrooms to the bowl. Cook 5 min / 100°C / Reverse / Speed 1. Scrape down sides of bowl.
- Add flour to the bowl. Cook 1 min / 100°C / Speed 1. This creates a roux.
- Insert the butterfly whisk. Add chicken stock, cooking cream, salt, and pepper to the bowl. Cook 8 min / 90°C / Speed 2. Pause halfway (after 4 minutes) to scrape down the sides and bottom of the bowl and check consistency. If too thick, add a splash more stock; if too thin, cook for an additional 1-2 minutes.
- Add the cooked chicken and chopped parsley to the bowl. Cook 2 min / 90°C / Reverse / Speed 1 to heat through and combine. Remove butterfly whisk.
- Carefully spoon the creamy chicken and mushroom filling into the baked puff pastry cases. Serve immediately.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.