Volovany with Chicken and Mushrooms

by Editorial Staff

Volovany made from crispy puff pastry with a fragrant filling of chicken and champignons is simply created for a festive table, especially if this table is a buffet table.

Servings: 15

Ingredients

  • Puff pastry (I have yeast-free) – 500 g
  • Chicken fillet – 250 g
  • Mushrooms (I have champignons) – 200 g
  • Fat cream (from 30%) – 100 g
  • Onions – 150 g
  • Vegetable oil (for frying the filling) – 50 g
  • Egg (for greasing volovans) – 1 pc.
  • Salt to taste
  • Ground black pepper – to taste
  • White sesame – to taste

My puff pastry is ready-made, yeast-free. Puff yeast dough is also suitable.
The cream I have 18% fat.
Any edible mushrooms will do, I have champignons.

Directions

  1. Defrost the dough.
  2. Preheat the oven to 200 ° C. Roll out half of the dough to a thickness of 3-4 mm. Cut out circles with the rim of the glass. I got 14 pieces.
  3. The baking sheet must be dry and clean, you do not need to grease it. We spread the dough circles on a baking sheet.
  4. We also roll out the second half of the dough, cut out the same circles, and cut out around the center from them to make a ring – use a smaller cutting (I found a jar for spices that is suitable in diameter). We extract the middle parts – they are not required for the shuttlecocks.
  5. We shake the egg in a separate bowl and grease the rings with it.
  6. We spread the rings with the greased side down on the base circles. Due to the egg, the layers of dough will stick together.
  7. We also grease the sides of the volovans with an egg. We prick the middle with a fork so that the bottoms of the volovans do not swell when baking.
  8. You can sprinkle sesame seeds on the sides of the volovans if you want. It’s prettier this way.
  9. I sprinkled the remaining centers with salt and sesame seeds. I will send them to the oven at the same time as the volovans – there will be salty crisps.
  10. We bake volovan for 15-20 minutes in an oven preheated to 200 ° C.
  11. They will rise well and brown.
  12. For the filling, cut the peeled onion into cubes.
  13. Cut the mushrooms into pieces of the same size as onion cubes.
  14. Cut the fillet into the same cubes.
  15. Heat the sunflower oil in a frying pan and put the chicken fillet there.
  16. Fry, stirring occasionally, fillet pieces until browning evenly.
  17. Add onions and mushrooms to the pan. We continue to fry, stirring, for 10 minutes – almost until tender.
  18. Pour the cream into a frying pan, salt, pepper, and leave the filling to simmer over low heat until it thickens.
  19. The filling is ready.
  20. Gently press down the bottoms of the volovans – it is convenient to do this with a teaspoon.
  21. We spread the filling in the volovan and send everything to the oven for another 10-15 minutes. Roasting temperature – 180 ° С.
  22. On the cut, you can see how the filling fills the volovan. The bottom of the finished one is flat, and the sides are high.
  23. Ruddy fragrant shuttlecocks with chicken and mushrooms will look great on the table! Bon Appetit!

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