Let stand puff pastries until softened if you get from the refrigerator.
Cut puff pastry into two pieces. Then cut one of them with circle shaped. (with the help cookie cutter or using a glass). Then cut it again with a smaller circle shaped cookie cutter. Now we get the frame part. Then put the frame part of puff pastries onto the bottom part as shown at photos. Finally, dip with a fork at several parts in order not to puff much.
Put the pastries onto a oven tray with greaseproof paper. Apply egg yolk onto the pastries. Cook at preheated 180 degree oven untill lightly browned. Then get the volovants from oven.
Put olive oil into a large pan. Add finely chopped onion onto. Cook with stirring until 2 minutes. Then, put chicken meats. Cook the chicken meats until the water dissapears. Finaly, add chopped mushrooms, salt and black pepper into the pan. Stir 1-2 times. Cook until 5 minutes.
For béchamel sauce; put butter into a small saucepan. Melt the butter gently. Add flour in the saucepan. Cook with stirring a wooden spoon or mini whisk 1 minute. Then, pour milk little by little onto. Whisk the milk into the flour until it is completely smooth. Bring to a boil. Cook 2-3 minutes stirring constantly. Sprinkle with salt and black pepper. Then remove from heat.
Add the bechamel sauce onto the chicken mixture.
Put the chicken mixture into the volovants. Sprinkle yellow cheese onto the volovants. Give the chicken volovants into the oven again. The chicken filled volovants (Vol au Vents) is ready to serve. Serve hot.
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