Ingredients

For the vol-au-vents:

1kg/2 rolls puff pastry 1 egg, beaten

For the filling:

1kg chicken 500g button mushrooms, diced 100g leek, chopped 100g onion, chopped 100g carrots, chopped 20g butter 1 bouquet garni of parsley, thyme, bay leaf Lemon juice

For the sauce:

100g heavy cream 50g butter 50ml white wine 4 tbsps flour 1 egg yolk Salt Pepper