- 6 vol-au-vents (small hollow case of puff pastry)
- 2 chicken fillets
- 1 onion
- 40 gram butter
- 3 tablespoons all-purpose flour
- 4 large mushrooms
- 750 ml chicken stock (store-bought or make your own)
- 250 ml cream
- 3 scallions / spring onions
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized pan
- wooden spoon
- pairing knife
Preparation — 10 minutes
Bring the chicken stock to a boil. CHOP the chicken in pieces and cook them in the hot chicken stock for 5 minutes, depending on the size of the chicken pieces. REMOVE from the chicken stock and let them cool off a bit before you chop them into really small pieces. SET the chicken stock aside in a measuring cup, or use a second medium-sized pan.
PEEL and finely chop the onion. CHOP the mushrooms and scallions into thin slices.
PRE-HEAT the oven to 200 degrees celsius or 390 degrees fahrenheit.
Cooking the chicken and mushroom vol au vents — 10 minutes
HEAT butter in a medium-sized pan, saute the onion for a minute. ADD the mushroom slices and saute 5 minutes more on medium-high heat. STIR in the all-purpose flour and mix well, let it cook 1 to 2 minutes more. POUR in the chicken stock and the chicken pieces. Let it come to a boil and then turn down the heat, POUR in the cream let it simmer a few minutes more until you’ve reached the desired thickness.
Meanwhile use a pairing knife to cut the small round top off the vol au vents. HEAT the vol au vents in the over for a few minutes. Bring the ragout to taste using pepper and salt. Garnish with sliced scallions.