Chicken, Leek and Mushroom Vol-au-Vent Recipe

Prep time: 20 minutes
Cook time: 40 minutes
Serves: 2 to 3

For the vol-au-vent case:
•    2 x 250 gram sheets all-butter puff pastry, about 90% thawed
•    1 egg, lightly beaten

For the filling:
•    ½ store-bought rotisserie chicken, all meat pulled off and roughly chopped or shredded
•    25 grams salted butter
•    1 cup sliced leeks, white and pale green parts only (approximately 2 leeks)
•    1 bay leaf
•    50 grams streaky bacon, diced
•    125 grams Portobello or button mushrooms, sliced
•    Leaves stripped from 2 thyme stalks
•    1½ Tbsp plain flour
•    60 ml (¼ cup) dry white wine
•    125 ml (½ cup) good quality chicken stock
•    125 ml (½ cup) cream
•    1 Tbsp fresh parsley, finely chopped
•    Salt and pepper to taste

Method:

Preheat the oven to 180°C (350°F). Line a large baking tray with baking paper.

Place one pastry sheet on a lightly floured surface and roll it out slightly to increase its size. Using a large plate as a guide, cut a round from the pastry. Place the round on the lined baking tray.

Repeat with the second sheet. From this second round, use a smaller plate to mark a circle in the centre, then cut a collar strip approximately 2cm wide from around the inner edge of that circle. You now have an outer ring and a smaller inner circle, which will be the lid.
Brush the edge of the first pastry round with beaten egg. Place the collar on top, edge to edge, pressing gently to adhere. Place the smaller pastry circle alongside on the baking tray to use as the lid.

Brush the collar and lid with beaten egg. Bake for 20 to 25 minutes until golden and puffed. Set aside.

To make the filling, melt the butter in a frying pan over medium heat. Add the leeks and bay leaf and sauté for about 3 minutes until starting to soften. Add the bacon and cook for a further 2 minutes. Add the mushrooms and thyme and cook until softened.
Sprinkle over the flour and stir for a minute or two until the mixture thickens. Add the wine and stir constantly until the liquid has reduced by half.

Add the stock and cook over a gentle heat for 2 to 3 minutes. Add the cream and cook for a further minute or two. Stir through the parsley and season with salt and pepper to taste.
Fold through the shredded chicken and stir to coat. Remove from the heat.
Just before serving, reheat the filling if needed. Use a large spoon to gently press down the centre of the vol-au-vent case, then spoon in the filling. Top with the pastry lid and serve immediately.

Cut at the table with a sharp serrated bread or pastry knife.

Slightly chilled Culinaria Pinot Noir makes for the perfect glassful with this dish.