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Volauvent with chicken




Chicken breast

250 oz

Puff pastry

250 oz

Egg, yolk

1 unit

Full fat UHT milk

1 spoon

Champignon mushrooms

150 oz

Dry parsley

1 spoon


10 oz

UHT bechamel sauce

250 oz

Pecorino cheese

80 oz

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

with meat with gluten with eggs with lactose high in calcium high in phosphorus

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Volauvent with chicken

Mini puff pastry appetizers with chicken, white sauce and mushrooms.

Volauvent with chicken step 1

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.

Volauvent with chicken step 2

step 2

Put 8 discs, well-spaced, on a baking sheet covered with parchment paper and bucherellateli slightly moistened with a fork.

Volauvent with chicken step 3

step 3

Whether other discs formed of the same dimension as the entire disks rings, removing the inner part with a smaller pasta bowl.

Volauvent with chicken step 4

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.

Volauvent with chicken step 5

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.

Volauvent with chicken step 6

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.

Volauvent with chicken step 7

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.

Volauvent with chicken step 8

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.

Volauvent with chicken step 9

step 9

Keep stirring continuously to prevent the white sauce from sticking to the bottom. Season with grated cheese and chopped chives finely.

Volauvent with chicken step 10

step 10

Let it cool slightly and add the mixture of chicken and mushrooms. Keep warm.

Volauvent with chicken step 11

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.

Volauvent with chicken step 12

step 12

Garnish with chives and a slice of mushrooms and serve immediately.

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