The Ultimate Chicken and Mushroom Vol-au-Vents: A Timeless Classic Reimagined
Step into a world of culinary delight with our irresistible recipe for **mini chicken and mushroom vol-au-vents**. These charming puff pastry cases, filled with a rich and creamy savory mixture, truly exemplify how simple ingredients can combine to create something extraordinary. Crafted with just one sheet of versatile puff pastry, these dainty bites are the quintessential canapé, making them an ideal choice for elegant parties, casual gatherings, or as an effortlessly impressive starter. While some might consider them a retro indulgence, we believe these delightful treats deserve a grand comeback!
In this comprehensive guide, we’ll walk you through every step to master the art of homemade vol-au-vent cases, prepare a luscious chicken and mushroom filling, and ensure perfectly crisp results. You’ll find invaluable troubleshooting tips to prevent common issues like soggy bases, collapsed pastry, or runny fillings. Moreover, we provide detailed instructions for making these delicious treats ahead of time and freezing them, so you can effortlessly entertain. If you appreciate the comforting flavors of chicken and pastry, you might also enjoy our creamy chicken plait pie or our hearty chicken bacon mini pot pies – perfect companions to your vol-au-vent adventure!
Table of Contents
- Why You Will Love This Recipe
- Essential Ingredients
- Substitutions and Flavor Variations
- Step-by-Step: How to Make Easy Vol-au-Vents
- Expert Cooking Tips
- Troubleshooting Common Issues
- Frequently Asked Questions
- Other Recipes You Might Enjoy
- Chicken and Mushroom Vol-Au-Vents Recipe Card
Why You Will Love This Recipe
These chicken and mushroom vol-au-vents are more than just an appetizer; they’re a delightful experience that combines simplicity with elegance. Here’s why this recipe will become a firm favorite in your kitchen:
- Effortless Pastry Preparation: This recipe cleverly utilizes just one sheet of pre-rolled puff pastry, minimizing fuss and extra ingredients. It’s designed to be straightforward, allowing you to achieve professional-looking pastry cases without the intimidation of making pastry from scratch. This saves time and effort, making impressive results accessible to even novice bakers.
- Classic Comfort Filling: The heart of this appetizer is its classic chicken and mushroom filling. It’s expertly crafted to be wonderfully creamy and savory, yet perfectly balanced without feeling overly heavy. The rich umami from the mushrooms perfectly complements the tender chicken, all bound together in a velvety sauce that melts in your mouth.
- Perfectly Puffed Cases Every Time: Our tried-and-tested pastry case method, which involves gently pricking the base and carefully layering a pastry ring on top, is the secret to achieving perfectly puffed, hollow vol-au-vents. This technique ensures that your cases rise beautifully, creating a perfect cup for your delicious filling, while maintaining a sturdy, flat bottom.
- Ideal for Any Occasion and Easily Scalable: Whether you’re hosting an intimate dinner party, preparing for a grand buffet, or simply looking for an elegant starter, this recipe is easily scalable. You can effortlessly adjust the quantities to produce a small batch for your family or a large array for a significant event, making it incredibly versatile for all your entertaining needs.
Essential Ingredients: Crafting Your Vol-au-Vents
For precise measurements and detailed steps, be sure to scroll down to the printable recipe card located at the very bottom of this post!
Crafting exceptional chicken and mushroom vol-au-vents begins with selecting quality ingredients. Each component plays a vital role in achieving that perfect balance of flavor and texture:
- Chicken Thighs: We highly recommend using **chicken thighs** for this recipe. Their inherent juiciness and rich flavor ensure the filling remains moist and tender, even after cooking. However, if you prefer, chicken breast can also be used; just be mindful not to overcook it to prevent dryness. This recipe is also fantastic for utilizing **leftover roast chicken** or **rotisserie chicken**, making it a smart choice for minimizing food waste and speeding up preparation.
- Puff Pastry: The foundation of any great vol-au-vent is its flaky pastry. For ultimate convenience and consistent results, we always opt for **pre-rolled sheets of puff pastry**. This streamlines the process significantly, allowing you to focus on the delicious filling. If you’re a seasoned baker or enjoy the process, feel free to use a block of puff pastry and roll it out yourself to your desired thickness.
- Double Cream (Heavy Cream): This is the secret to our luxuriously smooth and rich filling. **Double cream**, known as heavy cream in some regions, provides the perfect consistency and velvety texture, binding all the savory flavors together without becoming overly thick or cloying.
- Mushrooms: Fresh chestnut mushrooms are ideal for their earthy flavor and firm texture, which holds up well in the creamy sauce. You can also use button mushrooms or a mix of wild mushrooms for a deeper, more complex taste.
- Onion & Garlic: A finely chopped onion, sautéed until softened, forms the aromatic base of our filling, adding a subtle sweetness. A touch of garlic, added later, enhances the savory profile.
- Flour: A small amount of all-purpose flour acts as a thickening agent, creating a beautiful roux when combined with the chicken drippings and butter, which then perfectly thickens the stock and cream into a luscious sauce.
- Chicken Stock: A good quality chicken or vegetable stock is crucial for adding depth of flavor to the creamy filling, ensuring it’s rich and savory.
- Fresh Herbs: A blend of freshly chopped parsley and chives adds a burst of freshness and color, lifting the richness of the creamy filling.
- Parmesan Cheese: Grated Parmesan cheese stirred into the filling adds a wonderful salty, umami depth, elevating the overall flavor profile.
- Egg: Used as an egg wash for the pastry, it gives the vol-au-vents that signature golden-brown, glossy finish and helps the pastry rings adhere to the bases.
Substitutions and Flavor Variations: Get Creative with Your Vol-au-Vents!
One of the joys of cooking is adapting recipes to suit your taste, dietary needs, or what you have on hand. Our chicken and mushroom vol-au-vents recipe is incredibly versatile, offering endless possibilities for delicious variations. Don’t hesitate to experiment and make it your own!
- Vegetarian Mushroom Vol-au-Vents: Easily transform this recipe into a delightful meat-free option. Simply **double the amount of mushrooms** and omit the chicken entirely. For an extra layer of gourmet flavor, consider adding a sprinkle of fresh or dried tarragon – its anise-like notes pair beautifully with mushrooms and cream. You could also include finely diced carrots, celery, or spinach for added texture and nutrients.
- Turkey & Cranberry Vol-au-Vents (Perfect for Leftovers!): This variation is an absolute game-changer for utilizing **holiday leftovers**. Begin by frying the onion as instructed, then incorporate your already cooked, shredded turkey. Follow the recipe by adding flour, stock, and cream. Before spooning in the turkey mixture, place a small dollop of sweet **cranberry sauce** at the bottom of each pastry case. The sweet and savory combination is simply divine!
- Ham & Leek Vol-au-Vents: A classic and beloved pie filling, this combination translates perfectly into vol-au-vents. **Swap the mushrooms for tender, sautéed leeks** and replace the chicken with flavorful **shredded ham** (or even finely diced bacon lardons for extra crunch and smokiness). The mild, sweet flavor of leeks marries wonderfully with the savory ham.
- Crème Fraîche Option: If you prefer a lighter, tangier finish to your filling, **crème fraîche** can be used as a direct substitute for double cream. It provides a similar creamy texture but with a subtle zesty note that can cut through the richness beautifully.
- Seafood Delight: For a sophisticated twist, replace the chicken with a mix of cooked prawns, flaked white fish (like cod or haddock), and a touch of dill. A splash of white wine in the sauce would elevate this variation.
- Cheese & Onion: A comforting classic! Omit the meat and mushrooms, and instead create a rich, cheesy béchamel sauce with plenty of grated mature cheddar or Gruyère, mixed with caramelized onions.
- Spinach & Feta: A Mediterranean-inspired filling can be made with sautéed spinach, crumbled feta cheese, and a hint of nutmeg. This vibrant option offers a lovely salty tang.
- Spicy Chicken: Add a pinch of chili flakes or a dash of hot sauce to the chicken and mushroom filling for those who enjoy a little heat. A sprinkle of smoked paprika would also add a wonderful dimension.
Here’s How to Make Easy Vol-au-Vents: A Visual Guide
This visual, step-by-step guide walks you through the process. For the full recipe with detailed ingredient quantities and precise instructions, please refer to the complete recipe card at the bottom of this page.
ONE: Prepare the Pastry. Begin by preheating your oven to 200°C (180°C fan-assisted). Carefully unroll your sheet of puff pastry onto a lightly floured surface or directly on its parchment paper. Using a round cutter of approximately 6-7 cm (2.5-3 inches) in diameter, cut out 10 perfect circles. These will form the essential bases of your vol-au-vents. Next, with the same cutter, cut out another 10 circles. For these, use a smaller cutter (about 4-5 cm or 1.5-2 inches) to remove the center, creating 10 neat pastry rings. Place all the bases and rings onto a baking tray lined with parchment paper.
TWO: Prepare the Bases. To ensure your vol-au-vent bases remain flat and sturdy, preventing them from puffing up too much in the center, gently prick each of the 10 pastry circles with a fork several times. This creates small vents that allow steam to escape during baking, ensuring a perfectly even and flat bottom for your filling.
THREE: Assemble and Bake the Cases. In a small bowl, whisk one egg to create an egg wash. Lightly brush the surface of each pricked pastry base with this egg wash. Carefully place one of your prepared pastry rings directly on top of each base, aligning them as precisely as possible. Gently press down on the ring to ensure it adheres to the base – this creates the ‘wall’ of your vol-au-vent. Brush the tops of these assembled cases with more egg wash for a beautiful golden sheen. Bake in the preheated oven for 12–15 minutes, or until they are gloriously risen, beautifully puffed, and golden brown.
FOUR: Begin the Filling. While your pastry cases are baking, start preparing the delicious filling. Heat the oil in a medium-sized pan over medium heat. Add your finely chopped onion and cook gently, stirring occasionally, until it becomes wonderfully softened and translucent, usually about 3-5 minutes. Then, stir in the finely chopped mushrooms and continue to cook for another 5 minutes. This allows the mushrooms to release their moisture and develop a deeper, more concentrated flavor.
FIVE: Cook Chicken and Create Sauce. Add the finely chopped chicken thigh to the pan with the onions and mushrooms. Cook until the chicken is lightly browned on all sides and no longer pink. Next, sprinkle the flour over the chicken and vegetable mixture and stir well for about 1 minute, allowing it to coat everything and cook off the raw flour taste. Gradually pour in the chicken or vegetable stock, stirring continuously to prevent lumps, until the mixture begins to thicken into a smooth sauce. Finally, pour in the double cream and let the filling gently simmer for a few minutes until it reaches a rich, creamy consistency. Season generously with salt and freshly ground black pepper to taste. Stir through your freshly chopped herbs (parsley and chives) and the grated Parmesan cheese just before removing from heat.
SIX: Assemble and Serve. Once your pastry cases are baked to golden perfection and your creamy filling is ready, it’s time for the grand assembly. Gently spoon the warm, luscious chicken and mushroom filling into the hollow centers of the pastry cases. If you opted to make the optional small pastry lids (cut from the centers of the rings), you can crown each vol-au-vent with one. Serve these delightful appetizers immediately to enjoy their warmth, crisp pastry, and rich filling at their absolute best. A garnish of fresh parsley or chives adds a final touch of elegance.
Expert Cooking Tips for Perfect Vol-au-Vents
Achieving perfectly crisp and delicious vol-au-vents is easy with a few insider tips. Whether you’re scaling up for a party or aiming for ideal textures, these pointers will guide you to success.
Scaling for Parties: How Many Vol-au-Vents Do You Need?
Vol-au-vents are fantastic for entertaining, but planning the right quantity is key to avoid running out or having too many leftovers. Here’s a general guide:
- For 10 Guests: Aim for 2-3 vol-au-vents per person if serving as part of a varied canapé selection, totaling 20-25 vol-au-vents.
- For 20 Guests: Plan for 2-2.5 per person in a buffet setting, meaning you’ll need around 40-50 vol-au-vents.
- For 50+ Guests: For larger events, prepare at least 2 per person, equating to 100+ vol-au-vents. It’s always better to have a few extra!
- As a Starter: If serving as a dedicated starter, 2 larger vol-au-vents per person is usually sufficient.
Make-Ahead & Freezing Instructions: Effortless Entertaining
One of the best features of vol-au-vents is their make-ahead potential, which significantly reduces stress on the day of your event. Here’s how to prepare them in advance:
- To Freeze Baked Cases: Fully bake the pastry cases according to the recipe. Allow them to cool completely to room temperature. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer-safe container or a resealable freezer bag. They can be stored in the freezer for up to 3 months. On the day of serving, simply defrost the cases at room temperature. For optimal crispness, give them a quick blast in a preheated oven (160°C fan / 180°C conventional) for 5-7 minutes before filling.
- To Prepare Ahead (24-48 Hours): Bake the pastry cases entirely and let them cool completely. Store them in an airtight container at room temperature for up to 24 hours to maintain their crispness. The chicken and mushroom filling can also be prepared up to 48 hours in advance. Allow it to cool, then store it in an airtight container in the refrigerator. On the day of serving, gently reheat the filling on the stovetop over low heat, adding a splash of milk, cream, or stock if it has become too thick. Assemble the vol-au-vents just before serving to ensure the pastry remains perfectly crisp.
- Working with Puff Pastry: Always ensure your puff pastry is chilled but not frozen when you’re working with it. If it gets too warm, the butter layers can melt, resulting in less puff. Handle it minimally to keep it cool.
- Even Baking: For even browning, rotate your baking sheet halfway through the baking time. Ensure your oven is fully preheated to the correct temperature.
- Don’t Overfill: While tempting, avoid overfilling the vol-au-vent cases, as this can lead to spillage and a messy presentation, potentially making the pastry soggy.
Troubleshooting: Solutions for Common Vol-au-Vent Woes
Even experienced cooks can encounter hiccups. Here are common issues you might face when making vol-au-vents, along with easy solutions to ensure your appetizers are a triumph:
My bases are soggy
A soggy base is a common complaint, but easily remedied:
- Ensure Pastry is Fully Baked: The most crucial step is to make sure your pastry cases are completely baked through and deeply golden brown before you add any filling. An underbaked base will quickly absorb moisture.
- Avoid Overly Runny Filling: The filling should be thick and creamy, not watery. If your filling is too thin, excess moisture will seep into the pastry. See the “My filling is too thin” section for solutions.
- Reheat for Extra Crispness: For maximum crispness, especially if you’ve made the cases ahead, reheat them in a hot oven for a few minutes (e.g., 180°C for 3-5 minutes) just before assembling and filling. This dries out any absorbed moisture and reactivates the pastry’s flakiness.
- Serve Immediately: Vol-au-vents are best enjoyed fresh. The longer they sit after being filled, the higher the chance of the pastry becoming soft.
My cases collapsed or didn’t rise
Achieving that beautiful puff and hollow center is key:
- Pastry Ring Alignment & Thickness: Ensure your pastry rings are cut evenly and are not too thin. They should be carefully aligned and gently pressed onto the base to create a good seal. If the rings are too thin or not properly adhered, they may collapse.
- Pastry Temperature: Puff pastry performs best when it’s cold but not frozen. If the pastry becomes too warm during handling or before baking, the butter layers can melt, preventing the steam from creating those distinct layers and a good rise. If you’re concerned, you can chill the assembled cases in the refrigerator for 15-20 minutes before baking.
- Oven Temperature: A hot oven is essential for puff pastry. Ensure your oven is preheated to the correct temperature (200°C / 180°C fan) so the pastry gets an initial burst of heat, creating immediate steam for lift.
- Don’t Over-Prick: While pricking the base is necessary, don’t over-prick the rings or the sides, as this can hinder their ability to rise.
My filling is too thin
A thick, luxurious filling is what makes these vol-au-vents so satisfying:
- Simmer for Longer: The simplest solution is to continue simmering the chicken and mushroom mixture for a longer period. This allows the liquid to reduce and the flour to fully thicken the sauce. Stir frequently to prevent sticking.
- Add a Flour Slurry: If the filling is still too thin after simmering, mix a teaspoon of flour or cornstarch with a tablespoon of cold water to create a slurry. Stir this into the simmering filling and cook for another 1-2 minutes until it thickens. Repeat if necessary.
- Enrich with Butter: Stirring in a small pat of butter (about a teaspoon) at the end not only helps to thicken the sauce slightly but also adds a beautiful sheen and richness, improving its overall texture and flavor.
- Extra Cream/Cheese: A touch more double cream or a handful of extra grated Parmesan cheese can also help to thicken the sauce while adding more flavor.
Frequently Asked Questions About Vol-au-Vents
Here are answers to some of the most common questions about making and serving these delightful appetizers, ensuring you’re fully prepared for any culinary query!
Can I freeze vol-au-vent cases and keep them crisp?
Absolutely! To freeze vol-au-vent cases, bake them fully until golden brown and allow them to cool completely. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag or an airtight freezer-safe container. They can be stored for up to 3 months. To regain their crispness, defrost them at room temperature, then reheat in a preheated 180°C (160°C fan) oven for 5-7 minutes before filling. This quick blast of heat will bring back their flaky texture.
How do I stop my vol-au-vents from going soggy?
Preventing soggy vol-au-vents is key to a perfect bite! Firstly, ensure your pastry cases are fully baked and crisp before filling them. Secondly, the filling itself should be thick and warm, not watery or boiling hot, as excessive moisture or steam can soften the pastry. If possible, reheat your cases for a few minutes right before assembling to maximize their crispness. Serving them immediately after filling is also crucial, as the longer they sit, the more moisture the pastry can absorb from the filling.
Can I make vol-au-vents the day before a party?
Yes, you can certainly prepare components of your vol-au-vents in advance to simplify party planning. We recommend making the pastry cases and the filling separately. Bake the pastry cases fully, let them cool, and store them in an airtight container at room temperature for up to 24 hours. The chicken and mushroom filling can be prepared, cooled, and refrigerated in an airtight container for up to 48 hours. On the day of your party, gently reheat the filling (adding a splash of stock or cream if it’s too thick), and then assemble the vol-au-vents just before serving to ensure the pastry remains at its flakiest best.
What are the best occasions to serve vol-au-vents?
Vol-au-vents are incredibly versatile and suitable for a wide range of occasions. They are perfect as elegant appetizers for formal dinner parties, charming additions to festive holiday buffets (like Christmas or New Year’s Eve), delightful finger food for casual gatherings, baby showers, or bridal luncheons, and even as a sophisticated starter for a weekend meal. Their bite-sized nature makes them ideal for mingling and easy eating.
Can I use store-bought vol-au-vent cases?
Absolutely! While making your own cases from puff pastry is rewarding and relatively easy with our guide, using store-bought vol-au-vent cases is a fantastic shortcut for busy hosts. Simply follow the instructions on the packaging for baking, then proceed with our delicious chicken and mushroom filling recipe. This saves a significant amount of time and effort without compromising on the delicious outcome.
Other Recipes You Might Enjoy: More Creamy & Comforting Dishes
If you’ve fallen in love with the creamy, comforting flavors of our chicken and mushroom vol-au-vents, you’re in for a treat with these other delectable recipes from our collection. They offer similar profiles of rich sauces and savory ingredients, perfect for a cozy meal or another impressive gathering:
- You will adore our creamy mushroom pasta, a quick and satisfying meal packed with earthy mushroom goodness.
- For another pastry triumph, try our hearty chicken and mushroom pie, a classic comfort dish that’s perfect for family dinners.
- And for a truly traditional and wholesome French experience, delve into our exquisite poule au pot, a flavorful chicken and vegetable stew that warms the soul.
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We hope you thoroughly enjoy making and sharing this delightful **recipe for Chicken and Mushroom Vol-au-Vents**. If you tried this or any other recipe on our site, please don’t hesitate to leave a rating or comment below and let us know how your culinary adventure went!
Rating: 5 out of 5 stars (Based on 1 vote)
Chicken and Mushroom Vol-Au-Vents
These charming chicken and mushroom vol-au-vents are a true definition of culinary elegance meets simplicity. They are incredibly straightforward to prepare yet create an incredibly impressive appetizer. While the creamy, savory chicken and mushroom filling is our all-time favorite, feel free to get creative and swap the filling for your preferred combination!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 10 small vol-au-vents
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Ingredients
For the Pastry Cases:
- 1 large sheet of ready-rolled puff pastry
- 1 egg, beaten (for egg wash)
For the Creamy Chicken and Mushroom Filling:
- 1 tbsp olive oil
- 1 small onion, very finely chopped
- 300 g chicken thigh, very finely chopped (or cooked, shredded chicken)
- 4 chestnut mushrooms, very finely chopped (or 150g mixed mushrooms)
- 1 tbsp all-purpose flour
- 200 ml vegetable or chicken stock
- 100 ml double cream (heavy cream)
- Salt and freshly ground black pepper, to taste
- Small handful of fresh parsley, chopped
- Small handful of fresh chives, chopped
- 2 tbsp grated Parmesan cheese
Instructions
To make the pastry vol-au-vent cases:
- Preheat your oven to 200°C (180°C fan). Line a baking sheet with parchment paper.
- Unroll the puff pastry. Using a round cutter (approx. 6-7 cm / 2.5-3 inches), cut out 10 small circles to serve as the bases. Place these onto your prepared baking sheet.
- Lightly prick the center of each pastry base several times with a fork. This prevents the base from rising excessively and ensures a flat bottom for your filling.
- Using the same round cutter, cut out another 10 circles. Then, use a smaller cutter (approx. 4-5 cm / 1.5-2 inches) to remove the center of these circles, creating 10 pastry rings.
- Brush the surface of each pricked base with the beaten egg wash. Carefully place one pastry ring on top of each base, pressing gently to ensure it sticks and forms a firm seal.
- (Optional) If desired, bake the small cut-out centers (the “lids”) alongside the cases on the baking tray. Brush these also with egg wash.
- Brush the tops of the assembled pastry cases (and optional lids) with more egg wash. Bake for 12–15 minutes, or until the cases are beautifully risen, golden brown, and flaky. Remove from the oven and let cool slightly.
To make the creamy chicken and mushroom filling:
- While the pastry cases are baking, heat the olive oil in a medium pan over medium heat. Add the finely chopped onion and cook for 3-5 minutes until softened and translucent.
- Stir in the finely chopped mushrooms and continue to cook for another 5 minutes, allowing them to soften and release their moisture.
- Add the finely chopped chicken thigh (or cooked shredded chicken) to the pan. Cook until the chicken is lightly browned and cooked through.
- Sprinkle the flour over the chicken and vegetable mixture and stir well for about 1 minute, ensuring it coats everything and cooks off the raw flour taste.
- Gradually pour in the chicken or vegetable stock, stirring constantly to prevent any lumps, until the mixture thickens into a smooth sauce.
- Stir in the double cream and let the filling simmer gently for a few minutes until it reaches a wonderfully creamy and rich consistency.
- Season the filling generously with salt and freshly ground black pepper to your taste. Stir through the freshly chopped parsley, chives, and grated Parmesan cheese just before taking it off the heat.
To assemble and serve:
- Carefully spoon the warm chicken and mushroom filling into the hollow centers of the baked pastry cases.
- If you baked the small pastry lids, place one on top of each filled vol-au-vent. Serve immediately while the pastry is crisp and the filling is warm.
Notes
Scroll up in this post for a comprehensive step-by-step guide with photos on how to perfect this easy vol-au-vents recipe.
To store: We highly recommend not storing assembled vol-au-vents for extended periods as the pastry will inevitably turn soggy. However, any leftover chicken and mushroom filling can be stored separately in an airtight container in the fridge for up to 4 days. Reheat gently on the hob, loosening with a splash of stock or cream if it becomes too thick.
To freeze baked cases: Fully bake the cases and allow them to cool completely. Arrange them flat in a single layer in a freezer-safe container or bag. They can be frozen for up to 3 months. To serve, defrost at room temperature and then give them a quick blast in a preheated oven (160°C fan / 180°C conventional) for 5-7 minutes to re-crisp them before filling.
To make ahead: The pastry cases can be baked fully, allowed to cool, and stored in an airtight container at room temperature for up to 24 hours. The chicken mushroom filling can be prepared up to 48 hours in advance, cooled, and refrigerated. Reheat the filling gently on the stovetop, adding a splash of stock or cream if needed to achieve the desired consistency, and assemble just before serving.
Nutrition
Calories: 304 kcal, Carbohydrates: 17g, Protein: 9g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.03g, Cholesterol: 57mg, Sodium: 209mg, Potassium: 149mg, Fiber: 1g, Sugar: 1g, Vitamin A: 196IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg
Nutrition information is automatically calculated and should only be used as an approximation.