Vol au Vent Recipe
Store-bought puff pastry does the heavy lifting, rising into tall, flaky shells in the oven while a quick roux-thickened chicken and mushroom filling comes together on the stovetop, so an impressive dinner-party dish needs no laminating skills at all.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 hr 5 min
- Servings
- 6
Ingredients
- 2 sheets (17.3 oz box) puff pastry sheets, thawed
- 1 large egg, beaten (for egg wash)
- 4 tablespoons unsalted butter
- 1 medium shallot, minced
- 8 oz cremini mushrooms, sliced
- 2 cups cooked chicken breast, diced
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons dry sherry
- 2 tablespoons fresh parsley, chopped
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch ground nutmeg
Nutrition per serving
- Calories
- 841
- Protein
- 28g
- Carbs
- 84g
- Fat
- 43g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2On a lightly floured surface, cut six 3.5-inch rounds from the puff pastry. Using a smaller 2.5-inch cutter, score (but don't cut through) a smaller circle inside each round to mark the lid.
- 3Transfer the rounds to the baking sheet and brush the tops with beaten egg, avoiding the cut edges so the layers can puff freely.
- 4Bake for 18-20 minutes, until deeply golden and well risen. While still warm, use a small knife to lift out the scored inner lid from each shell, then scoop out any soft, uncooked dough underneath and discard it.
- 5Meanwhile, melt the butter in a saucepan over medium heat. Add the shallot and cook for 2 minutes, until softened.
- 6Add the mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their liquid and it evaporates.
- 7Stir in the diced chicken and cook for 2 minutes to warm through.
- 8Sprinkle the flour over the mixture and stir constantly for 1 minute to cook off the raw flour taste.
- 9Gradually whisk in the chicken stock, then the cream, scraping up any browned bits. Simmer for 4-5 minutes, stirring often, until thickened enough to coat the back of a spoon.
- 10Stir in the sherry, parsley, salt, pepper, and nutmeg. Taste and adjust seasoning.
- 11Spoon the warm filling into the baked pastry shells, dividing evenly, and set the lids on top at an angle. Serve immediately.
Tips & variations
- Keep puff pastry cold until it goes into the oven; if it's softened while cutting rounds, chill the sheet on the baking pan for 10 minutes before baking so the layers puff evenly.
- Swap the chicken for cooked shrimp or diced ham, or leave the meat out entirely and double the mushrooms for a vegetarian filling.
- Fill the shells only right before serving; filled ahead of time, the pastry softens within about 15 minutes.
- For a classic French touch, stir in a spoonful of Dijon mustard with the sherry.
Storage & reheating
Store baked, unfilled shells in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month; re-crisp in a 350°F (175°C) oven for 5 minutes before filling. Store the filling separately in the refrigerator for up to 3 days and reheat gently on the stovetop, adding a splash of stock if it's thickened too much. Always fill shells just before serving.
Tips from the Tulo kitchen
- A round biscuit cutter works fine if you don't have a proper pastry cutter, just press straight down without twisting so the layers aren't sealed shut.
- Chilling the cut pastry rounds for 15 minutes before baking helps them hold their shape and rise straighter.
FAQ
What is a vol au vent exactly?
It's a small, hollow puff pastry shell, the name means "flight in the wind" in French, referencing how light and airy the baked pastry is. It's traditionally filled with a creamy savory mixture just before serving.
Can I make the shells ahead of time?
Yes. Bake the shells up to 2 days ahead and store them airtight at room temperature, or freeze for up to a month, then re-crisp in a hot oven for about 5 minutes before filling.
Why didn't my puff pastry rise evenly?
Warm pastry or a heavy egg wash pooling in the score lines are the two most common causes; keep the dough cold going into the oven and brush the egg wash on lightly, avoiding the cut edges.
Can I use frozen puff pastry sheets?
Yes, that's what this recipe calls for. Thaw the sheets in the refrigerator overnight or on the counter for about 40 minutes, just until pliable enough to cut without cracking.
