Saturday,25 May, 2019
Current issue | Issue 1434, (14 - 20 March 2019)
Saturday,25 May, 2019
Issue 1434, (14 - 20 March 2019)

Ahram Weekly

Vol au vent (or) bouchées filled with creamy chicken mushroom

6 pieces


6 pieces readymade puff pastry bouchées 

250 gm chicken breast fillets (thinly, finely chopped; almost minced)

1 cup finely chopped onion and leek head

250 gm sliced canned mushroom (drained)

150 gm of a 300 gm canned thick chicken soup (imported American brand)

1 cup whole milk

20 gm butter + 1 tbsp olive oil

Salt + pepper + grated nutmeg + herbes de Provençe 


Heat a small frying pan.  Add oil and butter to melt.  Stir in onion and leek mixture, until translucent.  Stir in seasoning until fragrant.  Add chicken.  Stir over high heat for a few minutes.  Lower heat to prevent browning.  Add mushroom.  Stir to combine.  Add thick chicken soup and stir to integrate.  When mixture comes to a boil; add milk gradually while stirring with the other hand; to dilute yet still keeping consistency thick enough and not turning watery.  Bring to the boil again.  Remove away from heat.  When slightly cooled; spoon into the centre opening of warm bouchées, equal level quantities, then add extra spoonfuls to slightly overfill; (as illustrated) and serve.

N.B.:  Most probably your filling will leave you with a leftover quantity.  You have several options; you can either add some sautéed sweet peas and diced carrot to the leftover mixture; to serve aside of a buttered pasta dish, adding some Parmesan cheese on top of which, or freeze it for later use, or get some more bouchées and fill them out.

(Chicken soup above mentioned is bought at hyper supermarkets and food stores.  Bouchées vol au vent are bought at pastry shops open at five and seven star hotels).

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