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Homemade Vol-au-Vent
Light and crispy vol-au-vent filled with a creamy chicken, mushroom and parsley sauce. This homemade version uses store-bought puff pastry, a simple egg wash and a velvety sauce ready in under 30 minutes. Perfect as an appetizer or main course for an elegant meal.
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Cost Breakdown
Critical Success Points
- • Seal the two pastry parts with the egg wash to prevent the lid from detaching.
- • Do not over‑work the pastry so it stays flaky.
- • Cook the sauce just enough to thicken without boiling it.
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Be careful of hot butter splatters in the pan.
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