Easy Chicken & Mushroom Vol-Au-Vents
Vol au vents are a tasty retro puff pastry treat and a Christmas party classic. We’ve used our Ainsley Wild Mushroom Cup Soup to make an easy and flavour packed chicken and mushroom filling. Perfect for festive get togethers.
Method
Cook the vol-au-vent cases according to the packet instructions.
Prepare the Ainsley Cup Soup according to the packet instructions
Heat the butter and the oil in a frying pan over a medium heat. Add the shallots and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Add the chicken and cook for 4-6 minutes before adding the mushrooms. Turn up the heat and continue to cook for 4 minutes or until the chicken is cooked through and the mushrooms have released all their liquid and are lightly golden. Season with pepper, remove from the heat, pour over the cup soup and stir to coat everything well. Add the Parmesan (if using) and stir in the parsley. Check for seasoning. Leave to cool slightly for a couple of minutes (or completely, if serving cold).
Spoon into the pastry cases and serve warm or cold garnished with chopped parsley.
Ingredients
- 16-18 shop-bought Vol-au-vent cases (we used Jus Rol)
- 1 x sachet of Ainsley Wild Mushroom Cup Soup
- 1 tbsp butter
- 1 tbsp olive oil
- 2 shallots, finely diced
- 1 clove of garlic, minced
- 2 small chicken breasts, cut into small pieces
- 200g baby button mushrooms, chopped or thinly sliced
- 1 tbsp grated Parmesan (optional)
- 1 tbsp chopped fresh parsley, plus extra to garnish
- freshly ground black pepper