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Chicken Vol au vent
0'
Ingredients
Servings
-
4 Portions
+
For the Pastry
1 pound For the Pastry
puff pastry
14 pieces puff pastry
Egg, slightly beaten
1 piece Egg, slightly beaten
For the filling:
1 pound For the filling:
Vegetable Oil
1 teaspoon Vegetable Oil
Chicken breast, cut into pieces
2 Mediums Chicken breast, cut into pieces
red bell pepper, cored, seeded and cut
1 Medium red bell pepper, cored, seeded and cut
mushrooms, drained and sliced
2 cups mushrooms, drained and sliced
Skimmed milk
2 cups Skimmed milk
MAGGI® Bechamel Mix
1 Sachet MAGGI® Bechamel Mix
spring onions, finely chopped
6 tablespoons spring onions, finely chopped
Ground Black Pepper
1 teaspoon Ground Black Pepper
Chicken Vol au vent
Nutri value
| Carbohydrates | 25.35 g |
| Energy | 337.84 kcal |
| Fat | 15.39 g |
| Protein | 24.33 g |
| Fiber | 1.78 g |
| Sodium | 767.37 g |
| Sugar | 10.15 g |
Instructions
4 Steps
25'
Total
5'Preparation
25'Cooking
0'Waiting
MAGGI Recipes: Chicken Vol-au-vent وصفات ماجي : دجاج فلوفان
Step by step
1 of 4
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Step 1
Place two pieces of puff pastry over each other, cut into shape, place on a baking tray and brush with egg wash. Bake in a preheated oven at 200°C for 20 mins until risen and golden. Remove from oven and set aside to cool slightly.
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2 of 4
0'
Step 2
Meanwhile, heat butter in a saucepan, sauté chicken pieces until fully cooked, add capsicum and mushrooms and cook for an additional 3 mins.
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3 of 4
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Step 3
Add milk and MAGGI® Bechamel Mix and gently stir over medium heat until sauce is thick.
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4 of 4
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Step 4
Spoon the filling into the prepared pastry and garnish with green onions and black pepper.
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Chicken Vol au vent
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