1 lb puff pastry kitchen foil egg wash Make a ball with the foil. Roll out dough to 1/4" thickness. Cut 2 squares. Place 1 square on a cooking sheet. Place foil ball in the center. Cover with the second sheet of dough. Using the ring from a tart mold as a guide cut a circle around about 1 1/2" away from foil. Make a hole on top for steam to escape. Decorate with trimmings. Paint eggwash. Bake in pre heated 400 degree oven for 40 mins. Turn down heat to 300 after 20 minutes. Let cool , cut off top and remove foil carefully. Place hot filling inside and serve, or reheat if needed.
How To make Vol Au Vent's Videos
Clodagh's Vol Au Vent Masterclass | This Morning
The vol au vent is back. Last week saw sales of the 1970s party favourite soar - and supermarket websites were running out of them. But who needs a supermarket vol au vent when you can make your own. Clodagh McKenna joins us with a masterclass to make your own and have your guests fighting for more this Christmas. Broadcast on 13/12/21 Subscribe now for more!
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Creamy chicken vol-au-vents
Ingredients Puff pastry sheet
Chicken 300 grams Two big onions Garlic four cloves Egg(egg wash) To taste Mayonnaise sauce Salt Pepper
Sounds credit
Salmon vol au vent ???? #recipe #easyrecipes #cooking #shorts
Creamy Chicken Vol-au-Vent ✌️#shorts
Ingredients: - 1 brown onion, finely diced - 1 carrot, diced - 1 leek, diced (white part only) and rinsed well under water - 2 tbsp olive oli - 400g chicken thighs, diced - 30g butter - 30g flour - 400ml chicken stock - 50ml cream - 1/2 bunch dill, finely sliced - Salt and pepper to taste - 2 sheets puff pastry - 1 egg, beaten
Method: 1. In a large pan, heat the olive oil and sweat down the onions, carrots and leeks with a pinch of salt. 2. When they are almost cooked (5-6 minutes), remove from the pan and set aside. 3. Add some more oil to the pan, and add the chicken. Season with salt and pepper and cook for 3-4 minutes. 4. Add the butter to the pan, and once it's melted, add the flour and stir well. 5. Next pour in the chicken stock, and stir until you have a thick, smooth sauce. 6. Add the veg back to the pan and finish with the fresh dill. 7. For the pastry, cut 8 circles, about 10 cm round, then take 4 of those circles and using a slightly smaller cookie-cutter; cut the centre out of them and the centres put aside. 8. You should now have 4 large circles, 4 rings and 4 smaller circles (lids). Place one of the rings onto each of the larger circles and brush with the beaten egg. 9. Bake these in a 180° oven for 15-20 minutes or until golden brown and cooked through. 10. To serve, simply push the centre of the puff pastries down and spoon in your chicken and vegetable mixture. You can optionally place the centre of the rings on top to garnish also. 11. Enjoy!
Chicken and Leek Vol au vents | Everyday Gourmet S8 E38
As seen on Everyday Gourmet.
3 Ways Vol Au Vents - Easy and Quick Starters Recipe | Chetna Patel Recipes
Ingredients : Vol Au Vents Buy :
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Topping : Take a Bowl 1/2 Cup - Processed and Mozzarella Cheese Grated 1/2 tsp - Pizza Seasoning Pinch - Salt 1/2 tsp - Crushed Garlic 1 tsp - Fresh Chopped Parsley 1 tsp Each - Red /Yellow/ Green Bell Pepper Chopped 1 tsp - Onion Chopped 1 tsp - Tomato chopped 1 tsp - Green Chilli Chopped Mix all together Three Flavours 1 .Pesto Flavour Pesto Sauce : 50gm - fresh Basil Leaves 10 nos. - Cashew nuts/Walnuts/ Pine nuts 2 nos. - Green Chilli 1 tsp- Black pepper whole 7-8 nos.- Garlic Extra vergin olive oil to set consistency
Your Pesto Is Ready
Arrange Vol Au Vents Spread Pesto in Between Add above Topping and Put some Pesto over topping
2.Pizza Flavour
Arrange Vol Au Vents Spread Pizza Sauce in Between add above Topping and Put some Pizza Sauce over the topping
3.Chilli Mayo Dip Flavour
Arrange Vol Au Vents Spread Chilli Mayo Dip add above Topping and Put some chilli Mayo Dip over the topping Preheat the Oven 180 degree for 10 min and bake it for 4-5 min ( Only Upper Rod should be ON )
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