Chicken Vol au Vents 

Use 1/2 of the puff pastry that has been folded and rested.

Roll out to a 4mm thickness. We used a rolling machine to get an exact 4mm all the way. When rolling out the pastry, remember to dust some flour on your bench top to avoid the pastry sticking. When rolling, try to keep the pastry in shape (squarish), and do cross-pinning, which means when u roll out the pastry, remember to turn 90 deg round and roll it, so that the its more even. After rolling out to 4mm, chill it in the fridge. Remember to cover to prevent skinning!

Remove from the fridge, get 2 sizes of round cutters, 1 bigger than another. Then cut out a base, with a bigger cutter. Then cut another one with the big cutter and use the smaller cutter to cut in the middle of the 2nd pastry. which means now u have a base, and a pastry that looks like a ring.  Do not discard the leftovers (scrap puff) as u can fold them again to make other pastries. DO NOT KNEAD THEM! just overlap them and then roll it to the desired thickeness. If u knead them into a ball, the lamination will get mized up and u won’t get a nice lift from the scrap puff

It should look like this.  The middle part is for the filling

Chill in the fridge before baking for 20 minutes. Then, egg wash them and bake for 220 C until crisp and ligh brown in colour, about 20 minutes

Baked vol au vent cases

Chicken Filling Recipe

200g chicken breast
750ml water
1 small carrot
1 small onion
1 leek
1 stalk celery
1 sprig thyme
1 bay leaf
40g butter
40g flour
50ml thickened cream

Dice carrot, onion, leek, celery. Boil water, place the vegetables into the pot with thyme and bay leaf. Then poach chicken for 15 minutes. Make sure the water level is above the chicken, or else, that part of the chicken would be hard. When chicken is cooked, strain liquid and reserve. Dont discard the liquid, it’s used to make roux.

Dice the chicken into bite-sizes. Melt butter in saucepan, mix in flour and cook 1 minute. Add in the stock (liquid from poaching chicken). Stir till well incorporated. Lower the heat and add in cream followed by chicken. Add salt and pepper to taste.

This can be made and chilled overnight, and then reheated when about to serve. Spoon filling into baked vol au vent cases.

yummmyyyy

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