The vol-au-vent

1. Bring 1 litre of water to boil and add the stock cubes and the chicken breast. Lower the heat and leave it to simmer for half an hour.
2. Take the chicken out. Keep the chicken stock, because you will need it later. Pull the chicken apart using two forks.
3. Now you are going to make the roux. Roux is a binding agent. It consists of two equal amounts of butter and flour. When you add a lot of liquid, such as milk or stock you can make a sauce or a soup with it. If you add less liquid, you will get ragout. Put 50 g butter in a pan. Let this melt a bit (it doesn’t have to be melted entirely) and add the flour while you are stirring.
4. Keep stirring, if all goes well the mixture will turn into a ball. Cook it for about 5 minutes while stirring continuously so the flour flavour will go away.
5. Add some chicken stock, a little at a time, until you get a smooth mixture. When I was making the ragout the ball started forming only after I added the stock. I don’t know if this was because of me or my pan or the gluten free flour. But it doesn’t matter because it did turn into a nice ragout.
6. Add the milk, a little at a time, while you keep stirring.
7. Then add the chicken and the spring onion and eventually the mushrooms (in pieces). Flavour everything with salt, pepper and parsley.
8. Leave it to simmer for a few more minutes and your vol-au-vent is done!

The pastry shells

1. Pre-heat the oven to 180 degrees Celsius (350 F).
2. Make sure the puff pastry is thawed entirely before you start.
3. Stick the slices of puff pastry together by laying them next to each other and letting the edges overlap a little. Press the edges together so it forms one big sheet of puff pastry.
4. Cut 20 circles out of the puff pastry, using the 7 cm cookie cutter. I could get 16 circles out of the sheet of puff pastry. Then I took the leftovers together, rolled this out into a sheet again and cut out the last 4 circles.
5. Put 4 circles aside. These will be the bottoms of the pastry shells. Cut 4 cm circles out of the other 16 circles, so you have 16 rings. The rings will be the sides of the pastry shells. Safe 4 of the little circles that you cut out. These will be the lids of the pastry shells.
6. Put the 4 bottoms on a baking sheet covered with baking parchment. Brush the sides of the bottoms with egg wash and put a ring on top. Brush the ring with egg wash too and put another ring on top. Repeat this until every bottom has 4 rings on top. Brush the last ring with egg wash too.
7. Prick with a fork into the bottoms of the pastries, so the bottom won’t puff up.
8. Put the pastry shells in the oven and bake them for 20 minutes. Don’t forget to bake the 4 lids too.
9. Put the low FODMAP chicken vol-au-vent into the pastry shells, put the lid on top and serve hot.