Chicken Vol au Vents

Program: Top and bottom heater with fan

Pre heat temp: 190°C

Pre heat time: 10 mins

Cook temp: 200°C

Cook time: 20 mins

Ingredients:

For Filling:

• 100 g chicken boneless, small cubes
• 200 g white mushrooms
• 1 tbsp butter
• 1 tsp olive oil
• 4 garlic cloves, minced
• 1 small onion, chopped
• ½ tsp black pepper, crushed
• 1 tsp dry mix herbs
• ½ tsp chili flakes
• Salt to taste
• 1 tbsp all-purpose flour
• ½ cup cooking cream

For Pastry Shells:

• Puff pastry sheets
• 1 Egg whisked with 2 tbsp milk, for egg wash
• 2 Round cutters, one slightly smaller than the other

Preparation:

1. In a microwave safe glass bowl add all ingredients for filling except flour and cream. Cook the mixture for 7 mins at 100% micro power level.
2. Combine cream and refined flour in a small bowl and add to the cooked chicken filling mixture. Heat the filling mixture for 3 mins at 100% micro power level till it turns semi dry.
3. Take a frozen puff pastry sheet and cut rounds out of it.
4. On a baking tray lined with parchment paper, place these rounds with distance between them. This is the base of the vol au vent shells.
5. Cut some more rounds of the same size and by using a slightly smaller cutter (cut out the inner portion so you are left with an outer ring. If you have 10 bases you need 20 outer rings. 2 outer rings for each puff pastry base.
6. Brush the bottom base with egg wash, place one outer ring on the edges. Prick the middle of the base 2-3 times to prevent that area from puffing up. Then brush some egg wash, place the second ring.
7. Give a final brush of egg wash and repeat for all rounds. Refrigerate these pastries for 15 mins.
8. Bake in a pre-heated oven at 200°C (400 °F) for 20 mins until golden and puffy.
9. Take out and spoon some of the chicken and mushroom filling inside.
10. Garnish with chives and serve.