Vol au vent pularda and mushrooms

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300g butter puff pastry
600g Pullard boneless breast
200g varied of mushrooms
6 cloves garlic, peeled
3 shallots
Black pepper mash
1 pinch of cardamom powder
30cl chicken stock
15cl of liquid cream
Olive oil
Salt
Spread the pastry on a floured board and form 4 discs pastry 5mm thick with a diameter of 12cm. Spending discs to greaseproof paper and place them on the baking sheet. With a 10cm diameter cookie cutter, make a light mark on the pastry discs and these pierced with a fork in the center. Bake at 200 for 8 minutes or until well browned.
Cut breasts in ringlets; salt and pepper, and sauté over high heat with a drop of oil. Drain and in the same pan, sauté mushrooms, garlic and shallots until golden. Cover with chicken stock and simmer gently. Add the remaining ingredients and pullard. Simmer over low heat 12 minutes. Drain all, recover and let the sauce reduce ¾. Filter the sauce and add pollard and mushrooms. Heat without allowing it to boil and fill the pastries with this mixture.