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Chicken Mushroom Vol Au Vent

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  Sweet butter 1 Pound
  All purpose flour 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Fresh lemon juice 1 Tablespoon
  Cold water 1 1⁄4 Cup (20 tbs) (Approximately)
  Egg 1 , slightly beaten
  Chicken mushroom filling 1 Cup (16 tbs)

Shape the butter into a brick about 3x5 x 3/4 inches.
Roll butter in 3 tablespoons of the flour, coating all sides.
Wrap in wax paper, and chill.
Put remaining flour in a large bowl.
Make a well in the center.
Add salt and lemon juice.
Gradually begin to add water, only enough to make a rather firm, slightly sticky dough.
Knead dough thoroughly on floured board for 20 minutes.
Pound it on the table at intervals to achieve the right consistency.
It should be very elastic and smooth.
Form it into a ball; place on well-floured cloth.
With a rolling pin, make the ball of dough into the shape of a four-leaf clover.
Roll ends out, leaving the center thick.
Well rolled, the dough will have a thick cushion in the center and four thinner "petals." Put brick of butter in the center of the four-leaf clover.
Fold "petals" over dough by stretching them over butter and sealing all the edges so that the butter is completely enclosed.
Wrap in wax paper, and chill for 20 minutes.
On a well-floured cloth, gently roll out the block of dough as evenly as possible into a rectangle slightly less than 1/3 inch thick, and about 3 times as long as it is wide.
Do not roll over the ends but flatten them gently to same thickness as the rest of the dough.
Fold dough into thirds, making three layers, and chill for 20 minutes.
Turn folded sides toward you, and roll out dough, and fold again into thirds. (Rolling, folding, and turning is called a "turn.")
It is necessary to make a total of 6 turns, after which the dough is ready for use.
The dough should be chilled between each turn.
Roll chilled dough to 1/2-inch thickness.
Cut out two 7-inch circles.
Brush one with water and put the other on top.
Roll remaining dough 1/4 inch thick and cut out 2 more 7-inch circles.
Cut out centers to leave two rings 1 1/2 inches wide.
Reserve one of the centers.
Brush outer edge of double circle with water and lay 1 ring on top.
Moisten this ring and top with remaining ring.
Prick the bottom inside with a fork and let stand for 10 minutes.
Scallop bottom edges with fingers and dull edge of a knife.
Cut crisscross lines on reserved center and put on top.
Brush whole shell except the edges with egg. (Egg on edges might prevent rising.)
Bake in preheated extremely hot oven (500°F.) for 5 minutes.
Reduce heat to moderate (350°F.) and bake for 30 minutes longer.
Remove the center cover and scoop out soft center.
Fill shell with Chicken-Mushroom Filling.
Replace cover in center.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5566 Calories from Fat 3548

% Daily Value*

Total Fat 403 g620.3%

Saturated Fat 238.7 g1193.6%

Trans Fat 0 g

Cholesterol 1246.1 mg415.4%

Sodium 2647.2 mg110.3%

Total Carbohydrates 407 g135.7%

Dietary Fiber 13.6 g54.2%

Sugars 2.4 g

Protein 86 g171.1%

Vitamin A 231.7% Vitamin C 11.5%

Calcium 22.2% Iron 134.6%

*Based on a 2000 Calorie diet

Chicken Mushroom Vol Au Vent Recipe