chicken vol-au- vent

45 minutes

Ingredients

  • Puff Pastry, 400 grams
  • Chicken (boiled), 2 kilograms
  • Cream, 4 table spoons
  • Chicken veloute

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method

Prepare the puff paste using 1 lb flour and 1 lb margarine and quarter litre water.

Roll out sufficient to cut 8 rounds 6 cm in diameter.

Turn upside down on a lightly greased ,dampened baking sheet.

Using a smaller plain cutter, make incisions half way through each leaving approx. half cm border.

Egg wash and bake in a hot oven 230-250 degrees Celcius approx. 20 min.

When cool remove the lids carefully.

Empty out the raw pastry from the centre.

Cook the chicken and make a veloute and cook out, correct the seasoning and pass through a fine strainer , finish with cream.

Remove all skin and bone from the chicken.

Cut into pieces and mix with the sauce.

Fill the warm puff pastry to overflowing.

Serve on a silver dish, then add the lids and garnish with picked parsley.

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