Chicken And Asparagus Vol Au Vents Recipes

CHICKEN VOL-AU-VENTS

Steps:

• Pre-heat oven at 180oc.
• Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
• Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
• Add wine and cream and bring to the boil.
• Combine cornflour with water, then add to the chicken and stir until thickened.
• Spoon into the vol-au-vent cases
• Heat in the oven for 5 mintes.
• Serve it hot.

CREAMY CHICKEN VOL-AU-VENT

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.

VOL-AU-VENT

Steps:

• First, prepare the puff pastry. Sieve the flour and put it on a board making a well in the middle. Into the center of this circle put salt and water - the exact amount of water may vary depending on the type of flour. Mix and knead until the dough is smooth and elastic. Form into a ball and let it stand for 25 minutes.
• Roll out the dough evenly into a sheet measuring 20 x 20 cm (8" x 8"). Put the kneaded butter in the middle and fold the ends of the dough over the butter to enclose it completely. Leave it to stand for 10 minutes in a cool place.
• The next step is called tourage - giving turns to the dough. Flour the board lightly and roll the dough with a rolling pin to obtain a rectangle 60 cm (24") long, 20 cm (8") wide, and 1.5 cm (5/8") thick. Refold the strip in three and roll the folded dough in the opposite direction.
• Give 4 more turns to the dough, leaving it to stand for 10 minutes between each turn. After having been given the 6 prescribed turns, the puff pastry is ready to use.
• Roll the pastry to a thickness of 5 mm (1/5"). Cut the first piece in a circle 15 cm (6") in diameter and place it on a baking sheet which has been brushed with water. Cut the second piece into a circle and remove a round from the middle so it resembles a ring with the interior diameter of 11 cm () and the exterior diameter of 16 cm (). Brush the first piece with water and place the second piece on top. Press lightly to fix and leave for 10 minutes
• Brush the top with a beaten egg. Cut a circle on the central part which will be used as a lid after baking. Bake in a hot oven (180°C/350°F) for 20 to 25 minutes. Detach the lid afterward and leave to cool.
• Next, prepare the sauce financière. Put the shredded ham, mignonette, thyme, bay leaf, mushroom and truffle trimmings and 2 glasses of Madeira in a saucepan. Boil down over low heat and add the consommé. Boil down in half, strain, put back on the heat and mix in ½ glass Madeira. Finally, boil down in a bain-marie.
• Assemble the vol-au-vent by filling them with tepid sauce financière and covering them with a lid. Serve immediately.

CHICKEN VOL AU VENT

Steps:

• 1. Put 1/4 cup of cooking oil in a large fry pan.Cook chicken pieces over medium heat for 5 minutes and set aside. To oil in pan add the 1/4 cup of onion. Cook for 2 minutes...be careful not to burn.Add the wine, chicken broth and tarragon. Bring to a boil than simmer uncovered for 3 minutes.Add the whipping cream and simmer 1 - 2 minutes longer until sauce thickens slightly and coats the back of a spoon. Return chicken to skillet along with 1/2 tsp pepper Stir well Serve over pastry shells.
• 2. Cook Pastry shells according to package directions. Be sure to clean out centres before filling with chicken mixture. I usually double or triple the liquid ingredients as I love this sauce!!!

CHICKEN AND ASPARAGUS VOL-AU-VENTS

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.

CHICKEN AND ASPARAGUS VOL-AU-VENT

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.

SMOKED TROUT, HORSERADISH & ASPARAGUS VOL-AU-VENT FILLING

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.