Vol-au-Vent

Method

Preheat oven to 200C. Cut puff pastry into six rounds using a 8cm cutter, then cut smaller 6cm circles from the centre of each to create rings. Place on a baking tray lined with baking parchment, brush with egg wash, and bake for 15-18 minutes until golden. Meanwhile, melt butter in a heavy-bottomed pan and saute the shallots until softened, then add mushrooms and cook until liquid has evaporated. Dust with flour, stir well, then gradually add milk and white wine, stirring constantly to create a smooth veloute sauce. Add the diced chicken and simmer for 5 minutes, seasoning with salt, white pepper and nutmeg. Once the pastry cases are cooked, carefully scoop out any remaining soft interior and fill each case generously with the creamed chicken and mushroom mixture. Garnish with fresh parsley and serve immediately whilst the pastry is still warm and crisp.