Chicken And Asparagus Vol Au Vent Recipes

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VOL AU VENTS



Vol au Vents image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 cup/250 ml chicken stock
1 bay leaf
3 tablespoons butter
1 onion or large shallot, minced
4 ounces/110 g mushrooms, trimmed and chopped (we used oyster, and ripped them)
1 clove garlic, minced
1 tablespoon all-purpose flour
A splash of white wine (about 2 tablespoons)
2 cooked chicken breasts, diced
1/4 cup/60 ml creme fraiche
1 to 2 teaspoons mustard
Salt and pepper
A few handfuls of chopped fresh parsley
6 vol au vent shells

Steps:

  • Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
  • Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
  • Spoon the chicken mixture into the vol au vent shells and serve.

CHICKEN AND ASPARAGUS VOL-AU-VENTS



Chicken and Asparagus Vol-Au-Vents image

Make and share this Chicken and Asparagus Vol-Au-Vents recipe from Food.com.

Provided by ImPat

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

vol-au-vent cases
1 tablespoon vegetable oil (or olive oil)
1 brown onion (small finely chopped)
2 garlic cloves (minced)
450 g chicken thigh fillets (trimmed cut into 2cm pieces)
2 teaspoons mustard (wholegrain)
1/2 cup cream
cornflour, to thicken (maybe 2 desertspoons)
425 g asparagus (tips and cuts, drained)
2 teaspoons chives (chopped)
mixed salad green (to serve)

Steps:

  • Preheat oven to 180C (160C fan forced).
  • Line a baking tray with baking paper and place vol-au-vent cases on prepared tray and bake for 6 to 8 minutes or until crisp and then place vol-au-vents on serving plates.
  • Meanwhile heat oil in medium frying pan over moderate heat and add onion and garlic and cook and stir for 2 minutes or until softened and then add chicken, cook and stir for 3 to 4 minutes or until browned.
  • Whisk mustard, cream and cornflour in a small jug until smooth.
  • Add to pan, cook and stir for 2 to 3 minutes or until sauce boils and thickens.
  • Add asparagus to chicken mix.
  • Remove from heat and season and then spoon chicken mix into vol-au-vent cases and sprinkle with chives and serve with salad.

CREAMY CHICKEN VOL-AU-VENT



Creamy Chicken Vol-au-Vent image

My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 package (17.30 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
6 bacon strips
2 medium leeks (white portion only), sliced
1 medium sweet yellow pepper, diced
1 cup shredded rotisserie chicken
8 ounces cream cheese, softened
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley plus additional ground pepper

Steps:

  • Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

Nutrition Facts : Calories 669 calories, Fat 45g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 670mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 6g fiber), Protein 19g protein.

CHICKEN AND ASPARAGUS VOL-AU-VENT



Chicken and Asparagus Vol-au-vent image

Ideal for parties, using small shells. If you wish to use as a main course use larger cases. Mixture will freeze well and is very tasty poured over microwave potato or stirred through pasta.

Provided by windwalker

Categories     Pastry Appetizers

Time 1h

Yield 36

Number Of Ingredients 9

¼ cup butter
1 large onion, finely diced
1 (16 ounce) can mushrooms, drained and thinly sliced
⅓ cup all-purpose flour
2 ½ cups chicken stock
1 (15 ounce) can condensed cream of asparagus soup
3 tablespoons dry sherry
3 ½ cups diced cooked chicken breast meat
36 frozen puff pastry shells, thawed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large skillet, melt butter over low heat. Stir in onions and mushrooms, and saute until onions are soft. Stir in the flour and continue to cook for 4 minutes, stirring constantly.
  • Pour in stock gradually, and continue to stir over a medium heat until thickened. Stir in condensed asparagus soup, sherry, and chicken. Reduce heat to low, and simmer until the chicken is done and the sauce has thickened, about 10 minutes.
  • Meanwhile, arrange pastry shells on a 10x15-inch baking sheet. Bake in preheated oven until golden brown, about 8 to 10 minutes. Allow to cool slightly before spooning equal amounts of the chicken filling into each shell. Serve immediately.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 19 g, Cholesterol 14.1 mg, Fat 16 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 4.8 g, Sodium 433.7 mg, Sugar 2.7 g

CHICKEN VOL-AU-VENTS



Chicken Vol-Au-Vents image

I first used this recipe as an entree for two on Valentines Day. It was given to me by a family friend. You can also use a pack of 6 or 12 mini vol-au-vents as appetizers. Since then I have made them again and I didn't have tarragon so I used sage. So I think you can put your favourite spice instead of the tarragon as the sage worked well. I didn't have cream so I used cream cheese. I had a question regarding vol-au-vent cases and after researching on many web pages and even posting a question in the forum. I found out that vol-au-vent cases are the same thing as puff pastry shells. So if you are using puff pastry shells please follow the instructions on the pack. As in Australia the vol-au-vent cases come on the shelf (pre-cooked, ready to use) not the freezer.

Provided by Chef floWer

Categories     Chicken Thigh & Leg

Time 20m

Yield 2 Large Vol-au-Vent cases

Number Of Ingredients 12

2 (100 g) vol-au-vent cases or 2 (100 g) puff pastry shells
1 garlic clove, crushed
2 spring onions, sliced
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
250 g chicken thigh fillets, sliced
2 tablespoons white wine
2 tablespoons cream
1 teaspoon cornflour
2 teaspoons water

Steps:

  • Pre-heat oven at 180oc.
  • Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
  • Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
  • Add wine and cream and bring to the boil.
  • Combine cornflour with water, then add to the chicken and stir until thickened.
  • Spoon into the vol-au-vent cases
  • Heat in the oven for 5 mintes.
  • Serve it hot.

Nutrition Facts : Calories 821.1, Fat 53.5, SaturatedFat 17.5, Cholesterol 135.7, Sodium 707.2, Carbohydrate 49.1, Fiber 2.1, Sugar 1.3, Protein 33

PARTY VOL-AU-VENTS



Party vol-au-vents image

Use our foolproof recipe for retro puff pastry cases, then pack them high with savoury fillings for a party canapé

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 2h10m

Yield Makes 30 cases

Number Of Ingredients 4

500g pack puff pastry
plain flour, for dusting
1 egg yolk mixed with 1 tbsp milk, to glaze
fillings of your choice, to serve (see 'goes well with')

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges. Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.
  • Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings (see 'goes well with'). The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.

Nutrition Facts : Calories 64 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Protein 1 grams protein, Sodium 0.1 milligram of sodium

CHICKEN AND ASPARAGUS VOL-AU-VENT



Chicken and Asparagus Vol-au-vent image

Ideal for parties, using small shells. If you wish to use as a main course use larger cases. Mixture will freeze well and is very tasty poured over microwave potato or stirred through pasta.

Provided by windwalker

Categories     Pastry Appetizers

Time 1h

Yield 36

Number Of Ingredients 9

¼ cup butter
1 large onion, finely diced
1 (16 ounce) can mushrooms, drained and thinly sliced
⅓ cup all-purpose flour
2 ½ cups chicken stock
1 (15 ounce) can condensed cream of asparagus soup
3 tablespoons dry sherry
3 ½ cups diced cooked chicken breast meat
36 frozen puff pastry shells, thawed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large skillet, melt butter over low heat. Stir in onions and mushrooms, and saute until onions are soft. Stir in the flour and continue to cook for 4 minutes, stirring constantly.
  • Pour in stock gradually, and continue to stir over a medium heat until thickened. Stir in condensed asparagus soup, sherry, and chicken. Reduce heat to low, and simmer until the chicken is done and the sauce has thickened, about 10 minutes.
  • Meanwhile, arrange pastry shells on a 10x15-inch baking sheet. Bake in preheated oven until golden brown, about 8 to 10 minutes. Allow to cool slightly before spooning equal amounts of the chicken filling into each shell. Serve immediately.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 19 g, Cholesterol 14.1 mg, Fat 16 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 4.8 g, Sodium 433.7 mg, Sugar 2.7 g

SMOKED TROUT, HORSERADISH & ASPARAGUS VOL-AU-VENT FILLING



Smoked trout, horseradish & asparagus vol-au-vent filling image

Bring a retro party canapé up to date - fill individual puff pastry cases with creamy smoked fish

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 25m

Yield Makes enough to fill 10 vol-au-vent cases

Number Of Ingredients 7

10 vol-au-vent cases (see 'goes well with')
200g smoked trout
1-2 tsp horseradish sauce (depending on the strength)
6 tbsp crème fraîche
1 heaped tbsp chopped dill , plus extra sprigs to serve
squeeze lemon juice
10 short asparagus spears, trimmed

Steps:

  • Cook the asparagus in boiling salted water for 3-4 mins until just tender. Drain and refresh in cold water to stop them cooking further, then pat dry. Cut the asparagus tips off the stalks, so they are about 2cm long, and set aside. Slice the stalks into small pieces.
  • Flake the trout into small pieces and put in a bowl. Add the chopped asparagus stalks, horseradish, crème fraîche, dill and lemon juice, and season. Chill until ready to use.
  • Divide between 10 vol-au-vent cases and sit an asparagus tip and sprig of dill on top of each.

Nutrition Facts : Calories 129 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

VOL-AU-VENT



Vol-au-Vent image

These pastries make a stunning first course when filled with a seafood stew, soft scrambled eggs, or creamed mushrooms. For best results, use a vol-au-vent cutter, although round cookie cutters can also be used.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4

Number Of Ingredients 4

All-purpose flour, for work surface
1 pound Puff Pastry Dough
1 large egg yolk
1 tablespoon heavy cream

Steps:

  • Lightly flour a clean work surface. Using a rolling pin, gently roll out dough until it is about 1/4 inch thick. Using a 4-inch vol-au-vent cutter, cut out 4 rounds. If using a 3 1/2-inch cookie cutter, cut out 8 rounds; cut out centers from half the rounds with a 2 1/2-inch round cookie cutter to form rings.
  • In a small bowl, whisk together egg yolk and cream. Using a pastry brush, moisten top of each vol-au-vent with egg wash, being careful not to let any drip down over the cut edges. (Or moisten each ring and round with egg wash; lay one ring on top of each round, lining up outside edges.) Place vol-au-vents on an ungreased baking sheet. Cover with plastic wrap; place in refrigerator 1 hour.
  • Preheat oven to 425 degrees. Bake until vol-au-vents are puffed and golden on the outside, about 12 minutes. Reduce heat to 350 degrees; continue baking 10 to 12 minutes to let insides cook through.
  • Transfer vol-au-vents to a wire rack. While still warm, cut out center of tops with a paring knife; set aside. Remove and discard inside dough, and let shells cool completely. Spoon or pipe in desired filling. Replace tops, and serve.

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From in.pinterest.com


CHICKEN AND CORN VOL-AU-VENTS - 500,000+ RECIPES, MEAL ...
Cut thighs into chunks and fry in oil until redness has disappeared. Add powdered stock powder, creamed corn and cheese. Cook for a few minutes until cheese has melted. Spoon into vol-au-vents cases and put in pre heated moderate oven. Bake until the top is slightly brown. Serve with your favourite vegetables.
From bigoven.com


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