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French for windblown a vol au vent is a small hollow case of puff pastry with the top cut out to allow for a filling.
Vol au vent chicken. Reduce heat add sliced chicken and cook until tender about 5 minutes. 1 cup 250 ml chicken stock. Add wine and cream and bring to the boil. Directions pre heat oven at 180oc.
Saute garlic spring onions tarragon and seasoings in the butter for 2 minutes. It only takes 30 minutes to prepare from start to yummy finish. Ingredients 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. 1 onion or large shallot minced.
4 ounces 110 g mushrooms trimmed and chopped we used oyster and ripped them 1 clove.
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