Vol-Au-Vents Recipe

To prepare the Vol-Au-Vents, on a lightly floured surface roll out the puff pastry into a 12x9-inch rectangle.
Cut out rounds with a two and a half inch cookie cutter.
Arrange half of the rounds on a baking sheet moistened with water.
Brush each round with the egg white.
Cut into the centers of the remaining rounds with about a 3/4 inch cutter or a thimble dipped in flour.
Do not cut completely through the dough; leave the circles in place.
Place the second rounds on the ones arranged on the baking sheet.
Press together gently to seal.
Brush the tops with the egg.
Chill for twenty minutes or more.
Place two toothpicks in each round to hold the pastry together.
Bake at 450 degrees for ten minutes.
Reduce oven to 350 degrees and bake no more than twenty-five to thirty minutes longer, or until golden brown.
Transfer to wire racks to cool.
Remove the toothpicks.
Slice off the lids with a sharp knife; fill with your preferred filling, and replace the lids before serving the Vol- Au-Vents hot or at room temperature.
To prepare the chicken filling, heat the butter in a skillet and saute the onion for about five minutes.
Add the mushrooms and saute for five minutes longer.
Fold in the chicken and saute for five more minutes.
In a separate pan prepare the sauce by heating the butter.
Stir in the flour and saute for a few minutes.
Remove from heat.
Gradually blend in the cream until smooth.
Season with salt, pepper and nutmeg.
Combine with the chicken mixture, mixing well.
Spoon filling into the Vol-Au-Vents.
To prepare the shrimp filling, in a saucepan heat the butter and stir in the flour.
Saute for a few minutes.
Gradually stir in the milk and simmer, stirring continuously, until a smooth and creamy sauce is formed.
Season with the curry powder and salt.
Fold in the shrimp.
Spoon filling into the Vol-Au-Vents.