Last year I made a special dinner for my Valentine. It was based on a Chicken Vol Au Vent recipe that Champagne Bakery in Del Mar served, before they Americanized their menu. Because I made up my version, I was wise enough to write down what I did, and here it is for you to also try!

Ingredients

leeks

garlic

cremini mushrooms

spinach

unsalted butter

white wine

extra virgin olive oil

1% milk

sour cream

kosher salt

pepper

puff pastry

egg white

chicken breast

Sauté cremini mushrooms in olive oil, white wine, and unsalted butter. Add leeks and continue sautéing. Then add garlic and sauté for 1-2 minutes before adding spinach. Then add small amount of milk and sour cream, salt and pepper to taste. Cook chicken separate and add at the end.

Cut pastry into circle for bottom and cut another for top. Cut a smaller circle or other shape in the middle of the top pastry (in my case, I used a heart-shaped cookie cutter that my Grandma Barb gave me). Poke holes in the middle of the bottom pastry, and stack top on bottom with egg white in between. If desired, you can add another layer of pastry between the bottom and the top (with a section cut out) to add a more depth and bowl-like shape. Bake pastry according to instructions (don’t forget to also bake the special shape if you made one!) then add the chicken filling just before serving with the pastry shape on top. Voilà!