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.
CHICKEN VOL-AU-VENTS WITH SWEET AND SOUR SALSA
Classy enough for a dinner party but simple and quick enough for any occasion. Has an interesting contrast of hot versus cold and sweet & sour versus savory tastes. The salsa and vol-au-vents can be prepared in advance making it a quick one to pop in the oven as guests arrive. Please note the preparation time does not include the 30 minutes of refrigeration time for the salsa. The quantity of chicken and cheese will vary a little bit depending on the size of the cases, so fill them by eye using the directions rather than bothering to measure them out.
Provided by Peter J
Categories Chicken
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Make salsa by mixing together ingredients from pineapple to vinegar together thoroughly in a bowl.
- Place in refrigerator for 30 minutes or more.
- Preheat oven to 300°F (150°C), set the baking sheet to be around the middle of the oven.
- Place a piece of cooked chicken in each case that fills it to about half way.
- Top with a little cheese, it will melt down a bit during cooking but leave some room at the top for the salsa to be added after cooking.
- Bake filled vol-au-vents case on a baking sheet for 10-15 minutes until cheese has melted, keeping an eye on it to make sure the vol-au-vent cases don't burn.
- Top each evenly with the salsa mix (about 3/4 teaspoon each) and serve.
CHICKEN VOL-AU-VENTS
I first used this recipe as an entree for two on Valentines Day. It was given to me by a family friend. You can also use a pack of 6 or 12 mini vol-au-vents as appetizers. Since then I have made them again and I didn't have tarragon so I used sage. So I think you can put your favourite spice instead of the tarragon as the sage worked well. I didn't have cream so I used cream cheese. I had a question regarding vol-au-vent cases and after researching on many web pages and even posting a question in the forum. I found out that vol-au-vent cases are the same thing as puff pastry shells. So if you are using puff pastry shells please follow the instructions on the pack. As in Australia the vol-au-vent cases come on the shelf (pre-cooked, ready to use) not the freezer.
Provided by Chef floWer
Categories Chicken Thigh & Leg
Time 20m
Yield 2 Large Vol-au-Vent cases
Number Of Ingredients 12
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.
Nutrition Facts : Calories 821.1, Fat 53.5, SaturatedFat 17.5, Cholesterol 135.7, Sodium 707.2, Carbohydrate 49.1, Fiber 2.1, Sugar 1.3, Protein 33
CHICKEN AVOCADO AND MUSHROOM STUFFED VOL-AU-VENTS
This is so simple to make and very yummy, I usually serve this in the really large vol-au-vent shells, but I could not get any, so I had to serve in medium ones. These are not ideal as you can not get much filling into them, I ended up pouring some of the filling over after taking a photo, so we were not eating just pastry cases with no filling, which is ok but does not look the most appealing. I usually buy the 12.5cm cases just so you can get an idea of the size compared to the ones in the photo.
Provided by The Flying Chef
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180 degrees Celsius.
- Heat oil in a pan cook chicken in batches until browned, remove and set to one side.
- Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.
- In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.).
- Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.
- Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min's until hot.
- I served our with honeyed carrots and buttered spinach.
CHICKEN LIVER VOL-AU-VENTS
Make and share this Chicken Liver Vol-Au-Vents recipe from Food.com.
Provided by Catnip46
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bake the pastry according to package directions.
- Meanwhile, melt the butter in a skillet. Add the chicken livers and saute gently for 3 to 4 minutes, until lightly browned. Remove from the skillet.
- Add the onion to the skillet and saute until softened.
- Add the mushrooms and saute for 1 to 2 minutes.
- Stir in the flour, then the broth. Simmer, stirring, for about 5 minutes. Remove from the heat and stir in the chicken livers.
- Remove the "lids" from the pastry shells and spoon the filling into the shells.
- Sprinkle with the cheese.
- Replace the lids and serve.
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