Vols-au-vent stuffed with chicken and mushroom filling

Vols-au-vent, these small and cute hollow cases of puff pastry were such a big success in the 70's and 80's buffet tables and party dinners!! So much in fashion that there was no doubt everywhere you were invited you would find a platter full of them and every time with a different filling! Not sure if they are back in fashion as such, but I see that they are always welcomed when served as a first dish or as a nibble. In today's recipe we have a tasty filling with chicken and I'm sure that they won't disappoint your guests. You can either make your own vols-au-vent cases out of puff pastry or use store-bought ones

Recipe from "Kouzinomagiremata" magazine
of "ETHNOS" newspaper (2008)



Ingredients (for 6-8 people):
1 packet of ready made vols-au-vent (medium size)

For the filling:
1-2 tbsp of margarine
1 pot of small white mushrooms
1 chicken breast fillet, cut in small cubes
1 small glass of white dry wine
1-2 tbsp of finely chopped flat-leaf parsley
2-3 tbsp of single cream
pinch of salt
pepper
1/2 tea-cup of Greek Kefalotyri cheese, grated (or parmesan or pecorino)

Method:
Clean the mushrooms with a wet kitchen towel and depending on their size cut them in half, in thin slices or small cubes.

In a non-frying pan melt the margarine on medium heat and sauté the chicken, turning around often with a wooden spatula, until they are golden on all sides. Then add the mushrooms and sauté for another 5-7 minutes.

Pour over with the wine and when the alcohol is evaporated add in the pan the grated cheese and stir. Season with salt and pepper and add the parsley. Stir again and cook for another 1-2 minutes. Take the pan off the heat, add the single cream and gently stir.

Fill the pastry cases with the mixture, cover with their lids and serve immediately.