Vol-au-vent
Ingredients
- Egg 1
- Puff pastry ½ kg
- Chicken breast 2
- Salt to taste
- Garlic paste 1 tsp
- Black pepper powder ½ tsp
- Flour 2 tbsp
- Butter 2 tbsp
- Chicken stock 1 cup
- Cheddar cheese grated 100 gm
- Mushroom chopped ½ cup
- Parsley chopped ½ bunch
- Capsicum chopped half
- Tomato chopped 1
- Oil 2 tbsp
Method
- Heat 2 tbsp oil and 2 tbsp butter in a wok, add 1 tsp ginger garlic paste and 2 chicken breast cut into juliennes.Fry well till golden brown, now add 2 tbsp flour and fry for 2 – 3 minutes.Then add ½ cup chopped mushrooms, ½ bunch chopped parsley, chopped tomatoes, chopped capsicum, salt to taste and ½ tsp black pepper, fry well for 2 minutes.
- Now add 1 cup chicken stock and cook till thickens. Add 100 gm grated cheddar cheese, mix well and remove from fire.Roll ½ kg puff pastry, cut into squares, brush with beaten egg, make border with the puff pastry on each vol au vont. Spread top with chicken mixture.Cover with another piece of puff pastry. Then bake in a preheated oven on 180 degrees for 12 – 15 minutes.Serve hot.
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