Creamy Chicken Vol-au-Vent ✌️#shorts
Ingredients:
- 1 brown onion, finely diced
- 1 carrot, diced
- 1 leek, diced (white part only) and rinsed well under water
- 2 tbsp olive oli
- 400g chicken thighs, diced
- 30g butter
- 30g flour
- 400ml chicken stock
- 50ml cream
- 1/2 bunch dill, finely sliced
- Salt and pepper to taste
- 2 sheets puff pastry
- 1 egg, beaten
Method:
1. In a large pan, heat the olive oil and sweat down the onions, carrots and leeks with a pinch of salt.
2. When they are almost cooked (5-6 minutes), remove from the pan and set aside.
3. Add some more oil to the pan, and add the chicken. Season with salt and pepper and cook for 3-4 minutes.
4. Add the butter to the pan, and once it's melted, add the flour and stir well.
5. Next pour in the chicken stock, and stir until you have a thick, smooth sauce.
6. Add the veg back to the pan and finish with the fresh dill.
7. For the pastry, cut 8 circles, about 10 cm round, then take 4 of those circles and using a slightly smaller cookie-cutter; cut the centre out of them and the centres put aside.
8. You should now have 4 large circles, 4 rings and 4 smaller circles (lids). Place one of the rings onto each of the larger circles and brush with the beaten egg.
9. Bake these in a 180° oven for 15-20 minutes or until golden brown and cooked through.
10. To serve, simply push the centre of the puff pastries down and spoon in your chicken and vegetable mixture. You can optionally place the centre of the rings on top to garnish also.
11. Enjoy!
Chicken Patties/ Vol au vent Recipe ???? By Chef Hafsa
Today you'll learn how to make Chicken Vol au vent Recipe ???? By Chef Hafsa
Chicken and Leek Vol au vents | Everyday Gourmet S8 E38
As seen on Everyday Gourmet.
Vol au Vent | Chicken Filling | New Year's Eve | Mauritius | TheTriosKitchen
Hello everyone! Welcome to our channel. In this video, we will show you how to make Vol au Vent with chicken filling easily at home especially for the New Year’s eve. Hope you give this recipe a try & please do share your feedback with us. Enjoy! ????
Ingredients:
You will need pastry dough to make the Vol au vent shells (You will find the recipe on our youtube channel TheTriosKitchen)
Procedure:
1. Spread some flour on the work surface & roll out the puff pastry dough.
2. You can also buy store bought puff pastry or you can also get ready made baked vol au vents shells in supermarkets if you do not have enough time to make them from scratch.
3. Roll the dough till you obtain a thickness of about 1.0 cm.
4. Cut out circles/discs as shown in the video.
5. Place the disc having hole onto the other cut out circular puff pastry disc (without hole).
6. Press a little all around to glue both discs together.
7. Brush little bit of milk onto the puff pastry discs/ vol au vent.
8. Bake in a 180 degree Celsius preheated oven until golden brown & fully baked.
9. Allow Vol au Vent Shells to cool down a little!
10. Cut out the middle part so as to create a space for addition of the chicken filling.
For the Chicken Marination, we need
Ingredients:
Chicken Breast - 160 g
1 tbsp Ginger Garlic Paste,
1/2 tsp dried Origano,
1/4 Basil,
1/2 tsp Chilli Powder,
1/2 tsp Pepper Powder
Coriander Powder – 1 tbsp
Salt to taste
Procedure:
1. To the chicken, add ginger garlic paste, the dry spices & mix until chicken pieces are fully coated with the spices.
2. Add salt to taste.
3. If the marinade is too dry, add little bit of water (1-2 tbsp) & mix.
4. You will also need few thyme leaves (1/2 tsp).
5. In a pan, add 2 tbsp of oil, once oil is hot, add in the chicken pieces.
6. Fry on low to medium flame until chicken is fully cooked.
7. Add in the thyme leaves.
8. Once chicken is fully cooked, switch off the flame.
For the Chicken Filling,
Ingredients:
Bechamel/White sauce, (the recipe will be available on our channel theTriosKitchen), I added 1 tsp origano & 1 tbsp grated cheese to the bechamel sauce
Do taste the white sauce if it lacks more salt etc..you may also add spices according to your preference.
We also need; fried chicken pieces & some mozarella/ cheddar cheese grated
Procedure:
1. Add the bechamel sauce to a pan followed by the chicken pieces, stir & keep the heat low to medium.
2. Lastly, add in the grated cheese. Do save some of the grated cheese for later.
3. If the mixture is too thick, do feel free to add 2-3 tbsp of water.
4. Chicken Filling for the Vol au Vent is ready.
5. Switch off the flame.
6. Once the filling has cooled down a little, spoon in some of the chicken filling into the pockets of the baked puff pastry discs.
7. Add some grated cheese on top.
8. Bake the vol au vent in a 180 degree Celsius preheated oven for 10-12 mins until cheese has melted. (Be careful, do not let them burn).
9. Vol au vent with chicken filling is ready!
10. Decorate with some coriander leaves on top (optional step).
Enjoy this yummy starter for your New Year Eve’s Party! :)
Enjoy!!!
Thank you for watching our video!
Music Credit: Locally Sourced Jason Farnham (
Please do comment below and feel free to give us your suggestions.
If you enjoyed watching our video, please like, share and subscribe to our channel for upcoming videos
#volauvent#newyear#mauritius
Vol-au-vents with chicken supreme recipe & Cook with me! :)
Hey guys :) I hope you're all having a great day so far. Well here's the 10th and last recipe of my festive food and drink ideas :) Today I'm attempting classic French vol-au-vents! with chicken supreme filling.....it was either going to the chiken, the beef or the curry....but the chicken was the clear winner! These were a party staple and would be seen at most Birthday, holiday and wedding buffets in the 80's :) I have fond memories of eating these as a child in the 80's and still love them today! They may have gone out of style a bit....but they're still as delicious as I remembered. I've listed everything below if you want to give it a go. Take care, and thanks for stopping by x
I used:
FOR THE VOL-AU-VENT CASES:
Puff pastry (You can make your own or just use pre-made :)
Beaten egg (to glaze)
FOR THE CHICKEN SUPREME:
1 Garlic bulb
3 Cloves
1 Bay leaf
1 Teaspoon of Thyme
1 Beaten egg
2 Large cubed carotts
50g Butter
120ml Double cream
2 Cubed leeks
2 Cubed celery stalks
1 Litre of water
8 Chicken thighs
150g of chopped onions or shallots
400g Cubed mushrooms
200g Frozen petit pois
200ml Dry white wine
50g Plain flour
100g Diced onions
1 Whole onion
2 whole carotts
1 whole leek (halved)
2 whole Celery stalks (halved)
_______________________________________________________________
CONTACT ME:
I don't do Twitter or Insta at present but you can still get in touch!
Email...reach me here:
askwhatsfortea@outlook.com
Social Blue Book (if you are a company, and want to send me something to try or review :)
Support my wee channel (only if you want :)
Patreon.com/whatsfortea
P.O Box (coming soon!)
Music: E's Jammy Jams
Vol-Au-Vent Chicken Supreme Sauce – Bruno Albouze
Learn how to make these easy vol au vent from inverted puff pastry from scratch!
To get the full recipe go to
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