Ingredients

For the puff pastry

• 200 g of Blédor Farathas
• 1 glass of water (about 10 cl)
• 1 teaspoon of salt
• 150 g of butter
• 1 egg

For the filling

• 2 chicken breasts
• 20 cl liquid cream
• 10 button mushrooms
• 1 onion
• Salt
• Pepper
• 5 cl white wine (optional)

Preparation

Puff pastry

• Cut the butter into small dices in a bowl, then knead with a fork. Let it soften at room temperature. In the meantime, prepare the paste.
• Dissolve the salt in water.
• Put the flour in a terrine, make a well in the centre and gradually pour in the water. Knead the dough manually, vigorously, until rough.
• Leave the dough to rest for 15 to 20 minutes, covered with a cloth at room temperature.
• Start working the dough with the butter. Slightly flour a work surface, and roll out the dough with a rolling pin, leaving the central part a little thicker. Place the butter on the thick part of the dough and enclose it with the edges, folding them towards the center. Roll out the dough into an elongated rectangle, making sure the butter doesn't escape. Fold the rectangle of dough into thirds (left side towards the middle and right side on the right side on two thirds already overlapped. Move the rectangle 90° on the work surface (the slits should go to the sides) and then fold in half. Roll out again and repeat the process.
• Let stand for 20 minutes. The folding operation must be done three times and the dough can be used immediately.

Vol-au-vents shells

• Preheat the oven to 220°C. Roll out the dough on your worksurface to a thickness of about 1 cm
• Press the dough - without cutting - with a 7 cm diameter cookie cutter.(tops). Then, with a 9 cm diameter cookie cutter cut pieces around the pressed tops (bottoms)
• Place the pieces on a pastry tray and brush them with a beaten egg yolk. Bake until they rise well.
• Once baked, remove the top of the vol-au-vents, and hollow the bottom to insert the filling.

Filing and baking

• Preheat the oven to 180°C. Wash, peel and cut the mushrooms into chunks Cut the chicken breasts into pieces. Peel and chop the onion. Sauté the chicken breasts, mushrooms and onion in a little olive oil in a pan until golden brown. Pour this mixture into a saucepan and cover with liquid cream. Add the white wine. Season with salt and pepper. Remove from heat when it boils.
• Fill the shells with the mixture and bake for a few minutes.