CREAMY CHICKEN VOL-AU-VENT
My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.
Nutrition Facts : Calories 669 calories, Fat 45g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 670mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 6g fiber), Protein 19g protein.
VOL-AU-VENT
These pastries make a stunning first course when filled with a seafood stew, soft scrambled eggs, or creamed mushrooms. For best results, use a vol-au-vent cutter, although round cookie cutters can also be used.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4
Number Of Ingredients 4
Steps:
- Lightly flour a clean work surface. Using a rolling pin, gently roll out dough until it is about 1/4 inch thick. Using a 4-inch vol-au-vent cutter, cut out 4 rounds. If using a 3 1/2-inch cookie cutter, cut out 8 rounds; cut out centers from half the rounds with a 2 1/2-inch round cookie cutter to form rings.
- In a small bowl, whisk together egg yolk and cream. Using a pastry brush, moisten top of each vol-au-vent with egg wash, being careful not to let any drip down over the cut edges. (Or moisten each ring and round with egg wash; lay one ring on top of each round, lining up outside edges.) Place vol-au-vents on an ungreased baking sheet. Cover with plastic wrap; place in refrigerator 1 hour.
- Preheat oven to 425 degrees. Bake until vol-au-vents are puffed and golden on the outside, about 12 minutes. Reduce heat to 350 degrees; continue baking 10 to 12 minutes to let insides cook through.
- Transfer vol-au-vents to a wire rack. While still warm, cut out center of tops with a paring knife; set aside. Remove and discard inside dough, and let shells cool completely. Spoon or pipe in desired filling. Replace tops, and serve.
CHICKEN AND ASPARAGUS VOL-AU-VENTS
Make and share this Chicken and Asparagus Vol-Au-Vents recipe from Food.com.
Provided by ImPat
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180C (160C fan forced).
- Line a baking tray with baking paper and place vol-au-vent cases on prepared tray and bake for 6 to 8 minutes or until crisp and then place vol-au-vents on serving plates.
- Meanwhile heat oil in medium frying pan over moderate heat and add onion and garlic and cook and stir for 2 minutes or until softened and then add chicken, cook and stir for 3 to 4 minutes or until browned.
- Whisk mustard, cream and cornflour in a small jug until smooth.
- Add to pan, cook and stir for 2 to 3 minutes or until sauce boils and thickens.
- Add asparagus to chicken mix.
- Remove from heat and season and then spoon chicken mix into vol-au-vent cases and sprinkle with chives and serve with salad.
VOL AU VENTS
Steps:
- Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
- Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
- Spoon the chicken mixture into the vol au vent shells and serve.
CHICKEN AND ASPARAGUS VOL-AU-VENT
Ideal for parties, using small shells. If you wish to use as a main course use larger cases. Mixture will freeze well and is very tasty poured over microwave potato or stirred through pasta.
Provided by windwalker
Categories Pastry Appetizers
Time 1h
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large skillet, melt butter over low heat. Stir in onions and mushrooms, and saute until onions are soft. Stir in the flour and continue to cook for 4 minutes, stirring constantly.
- Pour in stock gradually, and continue to stir over a medium heat until thickened. Stir in condensed asparagus soup, sherry, and chicken. Reduce heat to low, and simmer until the chicken is done and the sauce has thickened, about 10 minutes.
- Meanwhile, arrange pastry shells on a 10x15-inch baking sheet. Bake in preheated oven until golden brown, about 8 to 10 minutes. Allow to cool slightly before spooning equal amounts of the chicken filling into each shell. Serve immediately.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 19 g, Cholesterol 14.1 mg, Fat 16 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 4.8 g, Sodium 433.7 mg, Sugar 2.7 g
SMOKED TROUT, HORSERADISH & ASPARAGUS VOL-AU-VENT FILLING
Bring a retro party canapé up to date - fill individual puff pastry cases with creamy smoked fish
Provided by Good Food team
Categories Afternoon tea, Treat
Time 25m
Yield Makes enough to fill 10 vol-au-vent cases
Number Of Ingredients 7
Steps:
- Cook the asparagus in boiling salted water for 3-4 mins until just tender. Drain and refresh in cold water to stop them cooking further, then pat dry. Cut the asparagus tips off the stalks, so they are about 2cm long, and set aside. Slice the stalks into small pieces.
- Flake the trout into small pieces and put in a bowl. Add the chopped asparagus stalks, horseradish, crème fraîche, dill and lemon juice, and season. Chill until ready to use.
- Divide between 10 vol-au-vent cases and sit an asparagus tip and sprig of dill on top of each.
Nutrition Facts : Calories 129 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
CHICKEN AND ASPARAGUS VOL-AU-VENT
Ideal for parties, using small shells. If you wish to use as a main course use larger cases. Mixture will freeze well and is very tasty poured over microwave potato or stirred through pasta.
Provided by windwalker
Categories Pastry Appetizers
Time 1h
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large skillet, melt butter over low heat. Stir in onions and mushrooms, and saute until onions are soft. Stir in the flour and continue to cook for 4 minutes, stirring constantly.
- Pour in stock gradually, and continue to stir over a medium heat until thickened. Stir in condensed asparagus soup, sherry, and chicken. Reduce heat to low, and simmer until the chicken is done and the sauce has thickened, about 10 minutes.
- Meanwhile, arrange pastry shells on a 10x15-inch baking sheet. Bake in preheated oven until golden brown, about 8 to 10 minutes. Allow to cool slightly before spooning equal amounts of the chicken filling into each shell. Serve immediately.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 19 g, Cholesterol 14.1 mg, Fat 16 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 4.8 g, Sodium 433.7 mg, Sugar 2.7 g
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