Vol au Vents - Chicken and Mushroom Sauce - Easy
Potatoes, veg and vol-au-vent sauce!! One of my favorite dinners when I'm home in Ireland! A fav with the fam too!! Who doesn't love a vol-au-vent? You can dress this up fancier of course but this is just a good old fashioned home cooked vol-au-vent sauce on a Sunday and a nice glass of vino... feeling homesick:-(
Chicken Patties/ Vol au vent Recipe ???? By Chef Hafsa
Today you'll learn how to make Chicken Vol au vent Recipe ???? By Chef Hafsa
3 Ways Vol Au Vents - Easy and Quick Starters Recipe | Chetna Patel Recipes
Ingredients :
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Topping :
Take a Bowl
1/2 Cup - Processed and Mozzarella Cheese Grated
1/2 tsp - Pizza Seasoning
Pinch - Salt
1/2 tsp - Crushed Garlic
1 tsp - Fresh Chopped Parsley
1 tsp Each - Red /Yellow/ Green Bell Pepper Chopped
1 tsp - Onion Chopped
1 tsp - Tomato chopped
1 tsp - Green Chilli Chopped
Mix all together
Three Flavours
1 .Pesto Flavour
Pesto Sauce :
50gm - fresh Basil Leaves
10 nos. - Cashew nuts/Walnuts/ Pine nuts
2 nos. - Green Chilli
1 tsp- Black pepper whole
7-8 nos.- Garlic
Extra vergin olive oil to set consistency
Your Pesto Is Ready
Arrange Vol Au Vents
Spread Pesto in Between
Add above Topping and Put some Pesto over topping
2.Pizza Flavour
Arrange Vol Au Vents
Spread Pizza Sauce in Between
add above Topping and Put some Pizza Sauce over the topping
3.Chilli Mayo Dip Flavour
Arrange Vol Au Vents
Spread Chilli Mayo Dip
add above Topping and Put some chilli Mayo Dip over the topping
Preheat the Oven 180 degree for 10 min and bake it for 4-5 min ( Only Upper Rod should be ON )
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Vol Au Vents | Vol Au Vent Recipe | Vol Au Vent Filling Recipe | Vol Au Vent Fillings | Easy Recipe
Vol Au Vents are great for a meal or a snack. This Vol Au Vent Recipe I show you is also perfect for party food. If you are having some friends over these vol au vent fillings will be very well liked. It is an easy recipe and they are very flavoursome.
#volauvent #volauventrecipe #volauventfillings
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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
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!