Chicken and vegetable Vol-Au-Vents Recipe
INGREDIENTS
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18 puff pastry vol-au-vent shells (you can buy frozen and bake as per directions)
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1 egg (beaten with 1 tablespoon of water as egg wash for pastry)
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Savory Filling:
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1 to 1.25 lbs of boneless skinless chicken breasts (3 medium size breasts)
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8 oz. Mushrooms (cut in eights depending on size)
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2 carrots, sliced thin and boiled for about 7 minutes
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1/2 cup frozen peas add t othe carrots and cook for the last 3 minutes
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1 clove minced garlic
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1 teaspoon fresh thyme leaves
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1/2 cup of dry white wine
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1/4 cup of all-purpose flour
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2 cups chicken stock
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1 tablespoon of dijon mustard
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1/4 cup whipping cream
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pinch salt and pepper (to taste)
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parsley to garnish (optional)Liquid for Poaching Chicken:
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onion (peeled and cut in half)
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2 and 1/2 cups chicken stock
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1/2 cup white wine
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pinch of salt and pepper
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