How To make Chicken Vol Au Vents
6 puff pastry shells
frozen
2 cups white sauce :
prepared as
directed 1/2 cup chicken broth :
prepared as
directed 2 tablespoons sherry
2 cups chicken :
cooked and cubed
1 freezer container -- quart
Stir chicken broth and sherry into warm white sauce. Add chicken meat, cooked a nd cubed. To freeze: pour sauce into freezer container. Freeze. Bundle with: fr ozen puff-pastry shells. To prepare: Bake pastry shells as directed. Place froz en sauce into saucepan, and reheat gently on top of stove, stirring occasionall y. Add 1 tablespoon water or stock if necessary. To serve, spoon hot sauce into puff-pastry cases; serve. Serving Ideas : Ratatouille, Spinach Salad and Frenc h Bread NOTES : A fine luncheon dish
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Clodagh's Vol Au Vent Masterclass | This Morning
The vol au vent is back. Last week saw sales of the 1970s party favourite soar - and supermarket websites were running out of them. But who needs a supermarket vol au vent when you can make your own. Clodagh McKenna joins us with a masterclass to make your own and have your guests fighting for more this Christmas.
Broadcast on 13/12/21
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How To Make Vol Au Vents
This is a how-to video showing the viewer How To Make Vol Au Vents (Pastry Cups)! Perfect filled with a nice ragout! theculinaryexchange.com. Vol au Vent is a simple pastry cup where a round of puff pastry is topped with a ring of puff pastry and then baked into a nice stuffable cup which can be filled with just about any filling you like. Filling ideas include creamed chicken like that found in chicken and dumplings. Creamed turkey would work just as well. Here is a Recipe -
Creamed Turkey By The Culinary Exchange
Ingredients
1 lb roasted turkey – dark and white meat mix us best
2 stalks of celery
2 carrot
1/lb small white mushrooms
1 heaping tbsp of flour
2 tbsp of butter
1 cup of turkey or chicken stock or left over jus gravy
1 cup milk
salt and pepper
heavy cream (optional)
Instructions
Clean the mushrooms. If they are large, slice them in half.
Clean the celery and slice the stalks.
Peel the carrots and slice them in rounds.
Chop the turkey into rough cubes
In a medium pot, melt 1 tbsp of butter over medium heat. Add the carrots. Cook 5 minutes.
Add the celery and cook 5 minutes more.
Add the mushrooms. Cook five more minutes.
Add another tbsp of butter. Let the butter melt and cook 1 minute. Sprinkle the flour all over the vegetable mixture. Stir well.
Cook the mixture 2-3 minutes until the flour just starts to brown. Pour the stock and milk into the pan stirring and scraping the bottom of the pan. Stir until all the flour is dissolved.
Bring mixture to a simmer. Add the turkey. As the mixture simmer it will thicken. Simmer 5 minutes.
You can adjust the thickness of the sauce by adding more stock, milk or cream.
Season to taste with salt and pepper.
Ladle over hot biscuits.
You can also check out more home goods at
Chicken Vol au Vents Recipe
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???????????? ???????????????? ????????????????: 190°C
???????????? ???????????????? ????????????????: 10 mins
???????????????? ????????????????: 200°C
???????????????? ????????????????: 20 mins
????????????????????????????????????????????:
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• 100 g chicken boneless, small cubes
• 200 g white mushrooms
• 1 tbsp butter
• 1 tsp olive oil
• 4 garlic cloves, minced
• 1 small onion, chopped
• ½ tsp black pepper, crushed
• 1 tsp dry mix herbs
• ½ tsp chili flakes
• Salt to taste
• 1 tbsp all-purpose flour
• ½ cup cooking cream
???????????? ???????????????????????? ????????????????????????:
• Puff pastry sheets
• 1 Egg whisked with 2 tbsp milk, for egg wash
• 2 Round cutters, one slightly smaller than the other
????????????????????????????????????????????:
1. In a microwave safe glass bowl add all ingredients for filling except flour and cream. Cook the mixture for 7 mins at 100% micro power level.
2. Combine cream and refined flour in a small bowl and add to the cooked chicken filling mixture. Heat the filling mixture for 3 mins at 100% micro power level till it turns semi dry.
3. Take a frozen puff pastry sheet and cut rounds out of it.
4. On a baking tray lined with parchment paper, place these rounds with distance between them. This is the base of the vol au vent shells.
5. Cut some more rounds of the same size and by using a slightly smaller cutter (cut out the inner portion so you are left with an outer ring. If you have 10 bases you need 20 outer rings. 2 outer rings for each puff pastry base.
6. Brush the bottom base with egg wash, place one outer ring on the edges. Prick the middle of the base 2-3 times to prevent that area from puffing up. Then brush some egg wash, place the second ring.
7. Give a final brush of egg wash and repeat for all rounds. Refrigerate these pastries for 15 mins.
8. Bake in a pre-heated oven at 200°C (400 °F) for 20 mins until golden and puffy.
9. Take out and spoon some of the chicken and mushroom filling inside.
10. Garnish with chives and serve.