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- Cuisine: French
- Makes 24
The chicken mixture will keep for up to 1 week in an airtight container in the fridge. Vol-au-vent cases can be made up to 1 week ahead. You will need a 4.5cm and a 2cm round cutter.
Ingredients
250ml (1 cup) milk250ml (1 cup) chicken stock
2 garlic cloves
1 small onion, halved
90g butter, chopped
35g (¼ cup) plain flour, plus extra, to dust
1 tsp Dijon mustard
¼ cup tarragon leaves, chopped
160g (1 cup) finely chopped cooked chicken
375g block frozen puff pastry, thawed*
1 egg yolk, beaten with 2 tsp water, to glaze
½ red capsicum, cut into fine dice
Chervil sprigs, to serve
Preparation
Place milk, stock, garlic and onion in a saucepan over medium heat. Bring to the boil, then remove from heat and set aside for 10 minutes. Strain through a fine sieve into a bowl, discarding solids. Keep warm.Melt butter in a saucepan over medium heat. Stir in flour and cook, stirring, for 3 minutes or until flour is light golden. Remove from heat, stir in mustard and tarragon, then gradually whisk in infused milk mixture until smooth. Return pan over high heat and cook, stirring, for 4 minutes or until mixture thickens. Stir in chicken, season with salt and pepper, and transfer to a bowl. Cover with plastic wrap until needed.
Roll out pastry until 5mm thick. Using a 4.5cm round cutter dusted with flour, cut out 48 rounds. Using a 2cm round cutter dusted with flour, cut out the centre of 24 of the rounds and discard trimmings or reserve for another use. Place the whole rounds on 2 oven trays lined with baking paper and brush with egg yolk mixture. Top with the remaining rounds with the centres removed, then brush with egg yolk mixture. Refrigerate for 30 minutes or until glaze has dried and pastry is cold to touch.
Meanwhile, preheat oven to 190°C. Brush vol-au-vent cases with remaining egg yolk mixture and bake for 15 minutes or until golden brown and puffed. Warm tarragon chicken mixture, if necessary, then spoon into the vol-au-vent cases. Top with a little capsicum and the chervil sprigs, and season with pepper. Serve vol-au-vents immediately.
*Alternatively, place 3 piles, each comprising 2 ready-rolled puff pastry sheets on a benchtop and press lightly with a rolling pin to seal.
If you enjoyed this Tarragon chicken vol-au-vents recipe then browse more French recipes, appetiser recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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