Vol-au-Vent à la Reine

Ingredients

• 4 store-bought puff pastry vol-au-vent shells
• 2 boneless, skinless chicken breasts
• 250 g button mushrooms, sliced
• 4 tbsp butter
• 1/4 cup flour
• 2 cups chicken stock
• 1/2 cup heavy cream
• 1 egg yolk
• 1 tbsp lemon juice
• Pinch of nutmeg
• Salt and white pepper
• Fresh chives, chopped, for garnish

Before you cook

• Cut the chicken breasts into bite-sized cubes.
• Slice the mushrooms.
• Whisk the egg yolk with the cream in a small bowl.

Steps

1. Warm the pastry shells in a 180°C (350°F) oven for 8 to 10 minutes, then set them aside with their lids off.
2. Melt 2 tbsp of the butter in a saucepan over medium heat.
3. Add the chicken and cook for 5 minutes, turning, until lightly colored but not fully cooked through.
4. Lift the chicken out onto a plate.
5. Melt the remaining butter in the same pan.
6. Add the mushrooms and cook for 5 minutes until they release their liquid and it evaporates.
7. Sprinkle the flour over the mushrooms and stir constantly for 1 minute.
8. Pour in the chicken stock gradually, whisking out any lumps.
9. Return the chicken to the pan and simmer for 8 minutes until cooked through and the sauce has thickened.
10. Remove the pan from the heat and stir a spoonful of the hot sauce into the egg yolk and cream mixture.
11. Pour the egg mixture back into the pan and stir over low heat for 2 minutes without boiling, until glossy.
12. Season with the lemon juice, nutmeg, salt, and white pepper.
13. Spoon the chicken and mushroom filling into the warm pastry shells.
14. Top each with its pastry lid, scatter with chives, and serve immediately.