Puff Pastry Shells (Vol au Vents) - How to Make Puff Pastry Cups for Fillings
Learn how to make Puff Pastry Shells (aka Vol au Vents)! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Puff Pastry Shells technique!
Betty's Creamed Chicken in Puffed Pastry Shells
Betty demonstrates how to make Creamed Chicken in Puff Pastry Shells. The Creamed Chicken is really delicious, and may be served over noodles, rice, or toast points, if you don't have puff pastry shells on hand.
Creamed Chicken in Puffed Pastry Shells
½ cup sliced almonds
¼ cup butter
8-ounce package of sliced fresh mushrooms, chopped somewhat finely
1/3 cup finely-chopped green bell pepper
1 medium onion, chopped finely
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk (you may use half-and-half for a creamier sauce.)
2 cups cooked chicken, chopped somewhat finely
½ teaspoon ground nutmeg
1/8 teaspoon ground black pepper
3 tablespoons sherry
2-ounce jar diced pimiento, drained
about 16 to 24 puff pastry shells, depending on how full they are filled
Heat ½ cup almonds on stove over low heat, stirring constantly until they are lightly browned. Set aside. Melt ¼ cup butter in a large skillet or Dutch oven over medium heat. Add an 8-ounce package of sliced fresh mushrooms, 1/3 cup chopped green bell pepper, and 1 medium chopped onion. Saute until soft. Add 1/3 cup flour and stir until smooth. Cook for 1 minute, stirring constantly. Add 2 cups chicken broth and 1 cup milk or half-and-half. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 2 cups cooked chicken, ½ teaspoon nutmeg, 1/8 teaspoon black pepper, 3 tablespoons sherry, and a 2-ounce jar diced pimiento (drained). Add in the ½ cup toasted, sliced almonds. Return to medium heat and cook, just until heated through. Serve in puff pastry shells for a tasty and inviting meal. I hope you enjoy this Creamed Chicken in Puff Pastry Shells. Love, Betty ♥♥♥♥♥
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Puff Pastry 4 Ways
Here is what you'll need!
RECIPE:
Cream Cheese Filling
INGREDIENTS
1 8-ounce block cream cheese
¼ cup granulated sugar
½ teaspoon vanilla extract
PREPARATION
In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
Strawberry Pastry Diamond
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
5 strawberries, halved with stems removed
9 tablespoons Cream Cheese Filling, recipe above
powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Taking one of the squares, fold one of the edges to the opposite edge.
Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch.
Unfold the square.
Taking the top flap, fold it towards the 2 cuts near the bottom.
Take the bottom flap and fold it towards the top edge.
Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Raspberry Pastry Flower
Makes 4 pastries
INGREDIENTS
1 sheet thawed puff pastry
20 raspberries
4 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 4 equal squares.
Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.
Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.
Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Blueberry Pastry Pinwheel
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
36 blueberries
9 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center.
Take one of the flaps and fold it towards the center. Fold every other flap towards the center until you have created a pinwheel shape.
Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Music provided by Warner Chappell Inc. Used with permission
The FLAKIEST Chicken Puff Patties | Comfort Food Favourites
These Chicken Puff Patties are flaky and loaded with a creamy chicken filling! Easy to prepare ahead, these Chicken Puff Patties are simple yet delicious. These Chicken Puff Patties are my favourite appetizer, and I'm sure you are going to love them as well!
Full Written Recipe -
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Cookie Cutters (US/Global) -
Check out the Round Cookie Cutters I used here -
#platinitwithwendy #chickenpatties #christmasrecipes
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Full Puff vs Rough Puff Pastry
rough puff:
2 1/4 c (315g) AP flour
1 tsp salt
2/3 c (151g) cold water
8 oz (227g) butter, cold and cubed
add flour and salt to a bowl. add butter. add water and mix until a shaggy dough forms. refrigerate for 30 min
roll out into a rectangle. fold the dough in thirds. rotate 90 degrees. roll and fold. refrigerate for 30 min
repeat rolling and folding as many times as desired, refrigerating 30 min in between each two folds
Puff pastry shells with Christmas salad: how to make a beautiful and delicious appetizer!
INGREDIENTS
2 sheets puff pastry
200g (1 cup) imitation crab, chopped
9 hard-boiled quail eggs, peeled
200g (1 ¼ cup) canned corn, drained
1 medium cucumber, chopped
120g (½ cup) mayonnaise
3 hard-boiled eggs, chopped
Egg wash
METHOD
1. Preheat the oven to 180°C/350°F.
2. Cut puff pastry into circles using a cookie cutter with a wavy edge. Cut the bottom part of each circle, flatten it out slightly and score lines on the top of the pastry imitating the lines on the shell.
3. Brush each pastry shell with egg wash and bake for 15-20 minutes or until golden and puffy. Let cool down, make a slit and open a shell.
4. In a medium bowl combine chicken eggs, crab, corn, cucumber, and mayonnaise. Mix to combine.
5. Fill each shell with the salad and decorate using a quail egg as a pearl.
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