France

Chicken vol au vents

Name: Chicken vol au vents
Total time: 1 h
Yield: 8 servings
Cuisine: French
Ingredients: 400 g sheet chilled puff pastry; 1 beaten for glaze egg; 300 g poached and diced chicken, boneless; 2 tbsp butter; 1 small finely chopped onion; 100 g diced button mushroom; 3 tbsp maida (all-purpose flour, plain flour); 1 cup milk; 1/2 tsp black pepper; 1 tbsp chopped flat leaf parsley; Salt, to taste

Flaky pastry cups with creamy chicken. The old club party star that never went out of style.

60 minTime

15 gProtein each

mildSpice

Flying in the wind2 chapters · 1 min read

Make it your way

Grandma's wayFrench style vol au vents with chicken and mushroom cream.

The original

396kcalsame

15 gproteinsame

1 gfibresame

60minutessame

Chicken vol au vents.

Per serving, worked out from the ingredient table.

Ingredients

Puff pastry400 g sheet, chilled

Egg1, beaten for glaze

Chicken, boneless300 g, poached and diced

Butter2 tbsp

Onion1 small, finely chopped

Button mushroom100 g, diced

Maida (all-purpose flour, plain flour)3 tbsp

Milk1 cup

Black pepper½ tsp

Flat leaf parsley1 tbsp, chopped

Saltto taste

Method

5 steps

1Cut 16 rounds of pastry; cut a smaller ring in half of them. Stack rings on bases with a dab of egg.
2Brush tops with egg and bake at 200 C for 15 minutes. Press down the centres.
3Sauté onion and mushroom in butter, stir in flour, then whisk in milk.
4Add chicken, pepper, salt and parsley; simmer 2 minutes.
5Spoon into the warm cases just before serving.

Serve it like this

Set filled cases on a platter or tiered stand with a parsley leaf on each. Serve warm.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

France

Chicken vol au vents

Flaky pastry cups with creamy chicken. The old club party star that never went out of style.

60 minTime

15 gProtein each

mildSpice

Flying in the wind2 chapters · 1 min read

Make it your way

Grandma's wayFrench style vol au vents with chicken and mushroom cream.

The original

396kcalsame

15 gproteinsame

1 gfibresame

60minutessame

Chicken vol au vents.

Per serving, worked out from the ingredient table.

Ingredients

Puff pastry400 g sheet, chilled

Egg1, beaten for glaze

Chicken, boneless300 g, poached and diced

Butter2 tbsp

Onion1 small, finely chopped

Button mushroom100 g, diced

Maida (all-purpose flour, plain flour)3 tbsp

Milk1 cup

Black pepper½ tsp

Flat leaf parsley1 tbsp, chopped

Saltto taste

Method

5 steps

1Cut 16 rounds of pastry; cut a smaller ring in half of them. Stack rings on bases with a dab of egg.
2Brush tops with egg and bake at 200 C for 15 minutes. Press down the centres.
3Sauté onion and mushroom in butter, stir in flour, then whisk in milk.
4Add chicken, pepper, salt and parsley; simmer 2 minutes.
5Spoon into the warm cases just before serving.

Serve it like this

Set filled cases on a platter or tiered stand with a parsley leaf on each. Serve warm.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chicken vol au vents

Make it your way

Ingredients

Method

Chicken vol au vents

Make it your way

Ingredients

Method

Make it a meal