Modern Vol-au-Vent with Chicken Force-Meat

Ingredients

• 2 sheets Puff pastry sheets (Frozen, thawed)
• 1 pound Boneless, skinless chicken breast (For the force-meat)
• 1 cup Heavy cream (For the force-meat)
• 1 Egg white (For the force-meat)
• 2 tablespoons Unsalted butter (For the sauce)
• 2 tablespoons All-purpose flour (For the sauce)
• 1.5 cups Chicken broth (For the sauce)
• 2 tablespoons Dry sherry (Optional, for the sauce)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black pepper (Freshly ground, to taste)
• 0.125 teaspoon Ground nutmeg (Pinch, for the sauce)
• 1 Egg wash (1 egg yolk beaten with 1 tbsp water)

Instructions

1. 1Preheat oven to 400°F (200°C). On a lightly floured surface, unfold the puff pastry sheets. Cut out circles using a 4-inch cookie cutter. Cut out smaller circles (about 2.5 inches) from the center of half of the circles to create rings. Place the whole circles on a baking sheet lined with parchment paper. Top each whole circle with a pastry ring. Brush with egg wash.
2. 2Bake for 15-20 minutes, or until golden brown and puffed up. Let cool slightly before filling.
3. 3In a food processor, combine the chicken breast, heavy cream, egg white, salt, and pepper. Process until smooth. This creates the force-meat.
4. 4In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer, then reduce heat and cook for 5 minutes, or until the sauce has thickened slightly. Stir in the sherry (if using), salt, pepper, and nutmeg.
5. 5Gently fold the chicken force-meat into the sauce.
6. 6Spoon the chicken mixture into the baked vol-au-vent shells. Serve immediately.