Vol-au-Vent

Instructions

1. Prepare the pastry cases
   Preheat the oven to 400°F (200°C). Roll out the puff pastry to about 1/4 inch thickness. Using a round cookie cutter (about 4 inches in diameter), cut out 8-12 circles. With a smaller cutter, partially cut inner circles in half of the pastry rounds, creating the vol-au-vent tops. Place all rounds on a baking sheet lined with parchment paper. Brush with beaten egg and bake for 15-20 minutes until golden and puffed.
2. Prepare the filling base
   In a large skillet, melt the butter over medium heat. Add the onions and cook until translucent, about 3-4 minutes. Add the mushrooms and sauté until they release their moisture and begin to brown, about 5-7 minutes. Season with salt and pepper.
3. Make the cream sauce
   Sprinkle the flour over the mushroom mixture and stir continuously for 1-2 minutes. Gradually whisk in the chicken broth and white wine (if using), ensuring no lumps form. Bring to a simmer and cook until the sauce begins to thicken, about 3-4 minutes. Stir in the heavy cream and simmer for another 2-3 minutes until the sauce reaches a creamy consistency.
4. Complete the filling
   Add the diced chicken to the sauce and gently stir to combine. Simmer for 5 minutes to heat the chicken through and allow flavors to meld. Stir in the chopped parsley. Adjust seasoning with salt and white pepper as needed.
5. Assemble the vol-au-vents
   For the whole pastry rounds, gently press down the centers to create a depression for the filling. If using tops, remove the inner cut circle from the top pieces. Fill each pastry case with the hot chicken and mushroom mixture.
6. Serve
   If using tops, place them gently on the filled pastry cases. Serve immediately while hot, garnished with additional fresh parsley if desired.