|400.00 g||puff pastry — frozen|
|1.00||eggs — lightly beaten|
|100.00 g||chicken breast fillets — diced|
|salt and freshly ground black pepper — to taste|
|1.00||onion — small, chopped|
|400.00 g||button mushrooms — sliced|
|12.00 ml||flour — cake|
|125.00 ml||stock — chicken|
|60.00 ml||wine — white|
|125.00 g||peas — fresh|
|30.00 ml||fresh parsley — chopped|
Preheat oven to 200 ºC. Spray a baking tray with non-stick spray. Halve the roll of puff pastry. Roll out one half until 3 mm thick and place on a floured surface.
Cut out pastry circles, 7 cm in diameter, and place on the baking tray. Lightly roll out the other half of the pastry and again cut out circles 7 cm in diameter.
Cut out a smaller circle, 4 cm in diameter, from the centre of each of the 7 cm circles, leaving a pastry ring. Brush the solid 7 cm circles with beaten egg yolk, place a pastry ring on top of each circle and brush with egg yolk. Bake for about 15-20 minutes or until golden brown and puffed out. Cool slightly and remove from the baking tray.
Season the diced chicken with salt and pepper and sauté in a little heated oil until cooked but not dried out. Remove from the pan and sauté the onion and mushrooms in a little oil until the onion is soft and the mushrooms pale brown.
Stir in the cake flour and mix until smooth. Add the chicken stock and wine and bring to the boil, stirring continuously. Add the cream and mix well. Simmer until the mixture comes to the boil, then add the peas and sautéed chicken.
Heat until the mixture is warmed through and the sauce thickens. Stir occasionally.
Season with parsley and extra salt and pepper if needed. Spoon a little of the filling into each baked vol au vent, garnish with sprigs of fennel and tomato and lemon wedges before serving.