Today delicious chicken vol-au-vent with mushrooms, linked by a flavorful besciamelle. Who doesn't love vol au vent? Small baskets of puff pastry extremely versatile, in both sweet and savory, Today everyone can make at home thanks to the puff pastry ready for sale in supermarkets. Of course I must say that I am the pastry I made at home, find the recipe on the basics, But if you decide to use the ready shut an eye. In this case I wanted to make small savoury vol au vent, stuffed with chicken, mushrooms, béchamel sauce with pecorino cheese and chives. Fragrant and yummy, ideal to serve with an aperitif, even at Christmas or on new year's Eve, because you can prepare in advance and fill them at the last minute. The inspiration came to me during a weekend in Belgium, where are these vol au vent in giant version as a main dish. Do not forget to have a look, since we are in the right season, my RECIPES WITH MUSHROOMS. And now good day!
300 grams of ready-made puff pastry (If you want to prepare it at home click here for the recipe)
1 egg yolk to brush the puff pastry
little whole milk to brush the puff pastry
250 grams of chicken breast
150 grams of mushrooms
little chopped parsley
chopped chives just enough
250 grams of dense béchamel ((for the recipe click here on the basics, but I recommend putting 20 grams of flour in addition, compared to the doses) that must be topped with 80 grams of grated pecorino cheese Dop aged
salt and pepper
a little flour to flour the chicken
40 grams butter or 5 tablespoons extra virgin olive oil
Roll out the puff pastry to a thickness of 2 mm or so and, with a little pasta or a biscuit cutter Cup, get 24 discs of puff pastry. Put 8 discs, well-spaced, on a baking tray lined with parchment paper lightly moistened and shape into with a fork. With other disks, obtaining of the rings in the same disk size integers, removing the inside with a smaller pasta Cup (a bit like you do with the 'oxeye' cookies, with the Center and filled with jam).
Brush the whole discs with a little egg yolk beaten with little milk and overlay a first ring, then brush the ring and overlay a second ring. Do this for all vol au vent, they are then each whole disk formats browse and two rings. Brush all vol au vent with the mixture of yolk and milk and put the Pan in the refrigerator to rest.
For the filling, Cut chicken breast into cubes, lightly flour them and fry them in butter or oil until they are golden. Season with salt, pepper and combine the mushrooms sliced thinly. Skip everything in pans joining if needed very little water and put aside.
Prepare the béchamel sauce according to the recipe you find here on the bases and season with grated pecorino cheese and chives, finely chopped. Let it cool slightly and add the mixture of chicken and mushrooms. Keep warm.
Preheat oven to 200 degrees and, once hot, Bake the vol au vent for 12-15 minutes, until puffy and Golden. Let cool and fill them with the mixture of bechamel, chicken and mushrooms. Garnish with chives and a slice of mushrooms and serve immediately.
MATCHING: Standard colours and scents a note of fatness, given by the white sauce. These characteristics lead us to match a white sparkling wine. The choice fell on a Prosecco superiore: in particular, on Prosecco produced by Maldonado Wines, Cantina del Prosecco Consortium located in Colfosco, between the two towns of Conegliano and Valdobbiadene. The 'Flower bank' brut It is characterised by a decidedly dry, with aromas of white flowers and apples, accompanied by vegetal notes. Ideal for this appetizer. Serve cool, around ten degrees of temperature.