Home

Chicken Vol au Vents

ingredients

300 g (12 oz) puff pastry
2 oz (50 g) boiled ham
1 egg, beaten
200 g (8 oz) cooked chicken meat
2 oz (50 g) button mushrooms, sliced
salt and paprika

for the white sauce

2 tbsp (25 g) 1 oz butter
1 1/4 cup (1/2 pint) 300 ml milk
3 tbls (25 g) 1 oz flour

method

1. Roll out the puff pastry to a thickness of 2 cm (3/4 in).

2. Cut into circles. In the centre of each circle mark a smaller round for the lid without cutting right through the pastry.

3. Brush with beaten egg and cook at 230°C, 450°F, mark 8 for 10 minutes.

4. Reduce the heat to 190°C, 375°F, mark 5 and continue to bake until brown and puffed.

5. Remove the lids, scoop out the centre and return to the oven for a minute or two to set.

6. Make the white sauce and add the chicken, ham, mushrooms and seasonings.

7. Spoon into the cases and serve immediately.

8. If the vol-au-vents are to be served cold, allow both sauce and cases to cool before filling.

What did you think?

21 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved