Today’s recipe takes me straight back to my childhood as my mum always made these delicious savouries for us … those were the days man! Such happy memories 🙂 … Ok,enough of being nostalgic, the recipe i’m sharing with you today is chicken vol-au-vent … the name sounds complicated but all it really is, is a hollow-case of puff pastry topped with a filling of your choice. I’ve used a combination of mixed vegetables (to overcome the guilt of sweets consumed the last few days) and chicken as the filling for mine. So it’s time to put the kettle on, and enjoy these delicious savouries as your tea snack today! 🙂
Dust your counter with some flour and roll out the puff pastry making sure it’s not too thick nor too thin.
Place your cookie cutter on the rolled out puff pastry and cut out some flower shapes.
Brush each pastry with egg wash and place another cut out flower shaped puff pastry on top of it, making sure the ends sit properly on top of the other. (one vol-au-vent consists of 2 layers/flowers).
Using the round side of the cookie cutter, lightly press the centre of the puff pastry. This will help mark out the centre which you need to remove later on.
Brush the puff pastry with egg wash and place them on your baking tray lined with parchment paper.
Bake the vol-au-vent in your pre-heated oven at 180 degrees Celsius until they turn light golden brown in colour.
Allow them to cool completely before gently removing the centre of the puff pastry.
Add a filling of your choice to the centre of the vol-au-vent. I have used a combination of mixed vegetables and chicken.
For the chicken:
Chicken: 500 grams
Chicken Tikka masala: 1 tbsp
White Vinegar: 1 tbsp
Lemon Juice: 1 tbsp
Boil the chicken with the above ingredients. When it is tender, cut into shredded pieces and add mayo.
Congratulations! Your chicken vol-au-vent are ready to be served! 🙂
To view more savoury recipes visit The Bake-a-logue’s Missing Sweet Tooth section