Vol-au-vent with creamy chicken ragout and mushrooms

Name: vol-au-vent with creamy chicken ragout and mushrooms
Total time: 45 min
Yield: 4
Ingredients: 10 slice frozen butter butter puff pastry; 50 gram butter; 300 gram chicken breast; 1 onion; 1 tablespoon thyme leaves; 100 ml dry white wine; 1 egg; 400 gram mixed mushroom; 1 tablespoon lemon juice; 125 ml whipped cream; 1 tablespoon parsley

Ingredients

Directions

Additional requirements: rolling pin, baking tray, baking paper.
Line the baking sheet with baking paper.
Preheat the oven to 200 ° C (with hot air setting).
Let the puff pastry thaw.
Cut the chicken fillet into cubes.
Chop the onion coarsely.
Chop the mushrooms coarsely and finely chop the parsley.
Heat half of the butter in a frying pan and fry the chicken cubes around brown.
Add the onion and thyme leaves with salt and freshly ground black pepper and pour in the wine.
Bring to the boil and roast the meat with the lid tilted on the pan in thirty minutes until tender.
Put half of the puff pastry slices together on a floured surface.
Roll out the slices of dough into a round piece with a diameter of twenty-two to twenty-four cm.
Place the round piece of dough on the baking sheet.
Cut the other dough pieces into strips of one and a half cm wide.
Place the bars along the edge of the round cloth, making an edge of four to five strips thick.
Beat the egg.
Brush the edge with egg.
Prick many holes with a fork in the bottom.
Slide the baking tray a ridge under the center in the oven.
Fry the puff pastry until golden brown and done in twenty to twenty-five minutes.
In the meantime, heat the remaining butter in a frying pan and fry the mushrooms in a high heat.
Sprinkle the lemon juice over it and allow the moisture to evaporate.
Stir the mushrooms and cream through the chicken ragout and let everything simmer for another five to ten minutes.
Season with salt and pepper.
Put the baked vol-au-vent carefully on a flat dish and spoon in the ragout.