Chicken & Mushroom Puff Pastry Stacks

Chicken & Mushroom Puff Stacks

On to the mains! Part of the entree course of Queen Victoria’s meal was Les Petits Vol-au-vents à la Béchamel or Vol-au-Vents with White Sauce. Vol-au-Vents are French for “windblown”, to describe its lightness of a small hollow case of puff pastry. Vols-au-vent are typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. This pastry is usually found filled with savory ingredients, but can also have a sweet filling. I came across a recipe that would have been served at the Queen’s table. Les Petits Vol-au-vents à la Béchamel

Now, when reading this, remember, this is just for the pastry, not the sauce or filling! I think I’m better off buying the premade pastry shells from the grocery store! Please enjoy the recipe below, which would make a lovely appetizer for any meal. If you wish to have this as a main dish, just upsize the portions by adding more chicken, mushrooms, etc.

Ingredients:

2 tablespoons olive oil
1 large onion, diced
1 ½ cups mushrooms, diced
1 stalk celery, diced
2 chicken breasts or 4-5 boneless/skinless chicken thighs, diced
1-2 tablespoons chicken soup mix
1 cup non-dairy creamer
2-3 sprigs fresh thyme*
salt and pepper, to taste
6 puff pastry shells

* Click here to learn how to clean fresh thyme.

Directions:

In a large skillet, over medium- high heat add the olive oil and bring up to temperature. Once hot, add the onions and mushrooms, and allow to them to cook for about 5-7 minutes, so that the onions become translucent and the mushrooms begin to cook. Add the celery and cook for another 2-3 minutes.

Add the chicken and toss to mix it with the vegetables. If you need to add a little more oil, you can. Let the chicken cook, so that it begins to brown, tossing every so often so that all the pieces get cooked. Once the pieces all look at least a little bit browned, add the non-dairy creamer, chicken soup mix, and thyme. If it is too thick, you can add some water to thin it out.

Reduce the temperature and let the dish cook until the sauce has thickened up a bit and the chicken is fully cooked through. Taste and season with salt and pepper to your liking. Serve on in the pastry shells.

“Crab” Stuffed Filet of Sole

Stuffed Sole

At Queen Victoria’s dinner she was served “Les Filets de Soles farcis à l’Ancienne” which roughly translates into Filets of Sole stuffed and garnished with a Cream Sauce of Shrimps, Mushrooms and Truffles. Now while I was not able to find an actual recipe for this dish, I did find a partial description in a book outlining some of the dishes served at royal affairs throughout the ages. This dish was described as the following:

Filets of sole spread with a stuffing of whiting mixed with breadcrumbs, herbs and beaten eggs, folded in two, coated in egg and breadcrumbs and cooked in butter. The fillets are then arranged in a circle, alternating with little poached shapes of whiting stuffing and sprinkled with brown butter. The centre of the dish is filled with shrimps, mushrooms and truffles in a cream fish sauce flavoured with Madeira.

Personally, just give me the brown butter and truffles on anything and I’m in heaven!

Ingredients

⅓ cup butter
¼ onion, minced
½ cup minced/shredded imitation crabmeat (about 4 sticks)
1 tablespoon minced fresh parsley*
1 clove garlic, minced
salt and pepper to taste
20 buttery round “Ritz”-type crackers, crushed
6 (6 ounce) sole filets
1-2 tablespoons lemon juice
3-4 tablespoons grated Parmesan cheese
2 tablespoons butter
toothpicks (to help keep the fish rolled)

* Click here to learn how to clean parsley.

Directions:

Preheat oven to  375°F. Lightly coat a 9 x 13 inch baking pan with cooking spray.

Melt butter in the frying pan over medium heat. Add the onion and sauté for 1 minute. Stir in the crabmeat, parsley, garlic, salt and pepper and cook for 1 minute more. Remove the pan from the heat and stir in ¾ of the crushed crackers.

Spread the mixture over the filets, and then sprinkle them with lemon juice and Parmesan cheese. Roll up filets, seal with toothpicks and place in the prepared baking dish. Dot each roll with butter and sprinkle with the remaining breadcrumbs. Cover the pan tightly with aluminum foil. Bake in the preheated oven for 15 to 17 minutes, with the last 5-7 minutes uncovered, until the fish fully opaque and flakes.

Alternatively, instead of rolling the fish, you can lay the fish pieces on the bottom of your pan and then spread the filling mixture out on top of the fish. Bake until the fish fully cooked and the topping is nice and golden brown (taken the cover off for at least 7-8 minutes rather than 5-7 at the end).