CHICKEN VOL - AU - VENT

CHICKEN FILLING FOR VOL AU VENT

Ingredients :

1/2 kg cooked boneless chicken
2 big onions
1/2 chopped green capsicum
1/2 ' ginger
4 flakes garlic
salt to taste
pepper to taste
Ghee

Method :

1. Saute the onions in ghee till pink. Add the ginger, garlic & fry for sometime. Add the chopped capsicum, fry. Add chicken, pepper & salt to taste. Mix till well coated. Check the taste. Keep it a bit spicy. Keep aside.

EMPTY SHELLS OF Vol-au-vent

A Vol-au-vent (French for "windblown" to describe its lightness) is a small hollow case of puff pastry. A round opening is cut in the top and then the case is filled. Vol-au-vents can accommodate various fillings, such as mushrooms, vegetables, prawns, meat or cheese. They can be prepared up to a day in advance; then filled as you wish to create your own signature appetizer.

Ingredients:

2 pounds ready made Puff Pastry
vegetable oil
1 egg well beaten with 1 tsp milk

Method :

1.Thaw puff pastry following package directions. Carefully open each pastry sheet. Lightly brush each sheet with oil. Roll out the puff pastry to a rectangle measuring 7x10 inches and slightly less than 1/2 inch thick. Place on a baking sheet in the refrigerator for a few minutes to relax and firm.

2. Using a 3 1/2 " round cutter, cut out 15 circles of dough. Then use a 2-inch cutter, cut a circle out of each round to form rings. Carefully place the rings on a cookie sheet and refrigerate.
3. Brush egg wash on the tops of circles but take care not to let any run down the sides as the egg can glue the pastry layers together and keep them from rising correctly.
4. Bake the pastries in a preheated 400-degree oven until puffed, about 10 minutes. Reduce heat to 375 and bake until they are dry enough to hold their shape, about 30 minutes.

or You may buy ready shells of Puff Pastry Vol-au-Vents available at the bakeries.

*1. Layer the scrap dough, including the circles out of the centers, and roll out to 1/8 inch. Place in the refrigerator to firm and relax.
2. Cut out 15 circles about 3.5 inches in diameter from the scrap dough & use 2 make plain puff rings, can be eaten for tea as Khari.

ASSEMBLING THE VOL AU VENT

Ingredients :

a few pieces of green capsicum for decoration )

3 cheese cubes, grated

Method :

1. Fill the Vol au vent shells with the chicken filling with a small spoon.
2. Sprinkle grated cheese on top.
3. Garnish with a piece of capsicum.
4. Bake for another 10 minutes or till the cheese starts melting.