Vegetable cous cous with fish balls
147 recipes
Volauvent with chicken
ingredients
servings
4
Chicken breast
250 grams
Puff pastry
250 grams
Egg, yolk
1 unit
Full fat UHT milk
1 spoon
Champignon mushrooms
150 grams
Dry parsley
1 spoon
Chives
10 grams
UHT bechamel sauce
250 grams
Pecorino cheese
80 grams
Iodized salt
to taste
Black pepper
to taste
Type 00 wheat flour
3 spoons
Extra virgin olive oil
5 spoons
starters from France
Volauvent with chicken
Volauvent with chicken
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Mini puff pastry appetizers with chicken, white sauce and mushrooms.
preparation
step 1
Roll out puff pastry to a thickness of about 2 mm and, with a small cup or a mold dough for biscuits, obtained 24 of disks of dough sheet.
step 2
Put 8 discs, well-spaced, on a baking sheet covered with parchment paper and bucherellateli slightly moistened with a fork.
step 3
Whether other discs formed of the same dimension as the entire disks rings, removing the inner part with a smaller pasta bowl.
step 4
Brush the entire disks with a little beaten egg yolk with a little milk and sovrapponeteci a ring, then brush sovrapponeteci the ring and a second ring. Do this for all the vol-au-vent.
step 5
For the filling, cut the chicken breast into cubes, lightly dredge in flour and sauté in oil until they are golden. Add salt and pepper and add the mushrooms thinly sliced.
step 6
Jump all in joining the pan if needed very little water and set aside. To prepare the sauce, in a saucepan heat the milk without bringing to a boil.
step 7
In another bowl, melt the butter over low heat. Remove from heat and stir in the melted butter all the flour, stirring vigorously until obtaining a homogeneous base and without lumps.
step 8
Pour the hot milk a little at a time, stirring until complete absorption of the liquid before adding more. When you have paid all the milk refit the saucepan over low heat.
step 9
Keep stirring continuously to prevent the white sauce from sticking to the bottom. Season with grated cheese and chopped chives finely.
step 10
Let it cool slightly and add the mixture of chicken and mushrooms. Keep warm.
step 11
Preheat oven to 200 degrees static and, once hot, bake the vol-au-vent for about 12-15 minutes, until they are puffed and golden. Let cool and fill them with the mixture.
step 12
Garnish with chives and a slice of mushrooms and serve immediately.
