Vol-au-vents – honey & mustard chicken and egg mayo & cress

So I’m finally catching up on the Great British Bake Off and this week I have got round to actually baking for the Great Bloggers Bake Off.

However me being me means I left it till the last day which was manic and barely had enough time to do anything let alone make puff pastry and vol-au-vents!

Somehow though I did manage to do some and created two savoury choices, the classic egg mayonnaise and cress and one of our favourite meal choices, honey & mustard chicken.

I have to say I did have a little squeal of delight when they rose and they tasted delicious!

honey & mustard chicken honey & mustard chicken Vol-au-vents honey & mustard chicken Vol-au-vents Vol-au-vents

Vol-au-vents – honey & mustard chicken and egg mayo & cress


    For the pastry
  • 250g strong flour
  • 225g butter
  • 150 ml cold water
  • pinch of salt
    Egg mayonnaise
  • 3 eggs (boiled and cooled)
  • Good squeeze mayonnaise
  • Handful of cress
    Honey and mustard chicken
  • Handful of cooked chicken (I used the left overs from our slow cooker roast chicken)
  • 2 tsp honey
  • 2 tsp wholegrain mustard


    To make the puff pastry
  • In the food processer blend the flour, adding the water slowing until combined (this may not need all the water)
  • Once combined wrap in cling film and put in the fridge for 20 minutes
  • With the butter roll it out between sheets of baking paper until soft to work with but still cold, this then needs to be rolled into a postcard size square.
  • Roll out the pastry until its about 10mm thick and place the butter in the middle.
  • Fold over the sides and top.
  • Fold into half and then roll out to a rectangular shape.
  • Fold twice, top folds down and the bottom folds up, seal down the edges with the rolling pin.
  • Turn the pastry 90 degrees and roll out again.
  • Repeat the fold action above then wrap and put in the fridge for 20 minutes.
  • You then need to repeat the roll and fold actions (followed by time in the fridge) a further 2 times.
  • Once done and chilled roll out on a lightly floured surface until it is approx. 5mm thick.
  • Cut out 24 circles, then using a smaller cutter, take out the centres of 12 circles.
  • Place 12 of the circles on the baking tray and brush with an egg mix
  • Place the 12 cut circles on top and brush with egg mix
  • Cook in the oven for about 10 minutes or until golden.
  • Leave to cool then transfer to a wire rack.
    Egg Mayonaise
  • Slice and chop the egg
  • Mix in the mayonnaise and cress
    Honey and mustard chicken
  • Warm through the honey and mustard together in a pan.
  • Add shredded chicken.
  • Then simply add the filings to your vol-au-vents

Mummy Mishaps
BWBO - Blogger ButtonCheck out our other savour recipes that we have share on the blog here.

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