These elegant puff pastry vol-au-vent shells are filled with a creamy chicken and béchamel mixture, seasoned with garlic, herbs, and a touch of spice. Golden, flaky, and rich, they make a perfect bite-sized appetizer for parties or special occasions.
10-12 appetizer servings.
Ingredients
450 gr. chicken breast sautéed with 1 tablespoon of unsalted butter and then boiled with salted water just to cover. Cook till done.
1 tablespoon olive oil
40 g unsalted butter
40 g all purpose flour
¾ cup full fat milk
1 finely chopped onion
Salt and pepper to taste
A pinch of powdered Italian spices blended together (parsley, rosemary, thyme)
2 cloves crushed garlic
1 green thai chilli, chopped fine, remove seeds and veins
1 egg
1 tablespoon water
Vol au Vent pastry shells
Directions
- Heat 1 tablespoon of oil in a pan and add the finely chopped onion. Saute until onions are transparent.
- Add the garlic, a pinch of the spices, the cut up green chilli, salt and pepper. Stir until the aroma exudes.
- Add the cooked chicken to the above mix.
- In a food processor, process the chicken mix to a finely chopped consistency.
- Make a thick béchamel sauce with the butter, flour, and milk (like a roux). Add the milk in increments when making the sauce.
- Combine the béchamel sauce with the chicken mixture. Taste for salt.
- Follow directions on the vol au vent package to bake the shells. Brush each shell with an egg wash made with a mixture of one egg and one tablespoon of water.
- Once the shells are baked, remove the top, fill the hollow with one tablespoon of the chicken filling and cover it with the top.
- Bake again for 7 min.
- Serve immediately.
