Satu lagi cara mengghunakan puff pastry. Resipi ini cukup sesuai untuk majlis-majlis cocktail party. Saya menggunakan cream sauce dan sayur-sayuran seprti kentang, carrot dan broccoli serta cebisan ayam. Untuk inti puff ini kita bebas memilih bahan kegemaran kita.
broccoli, chopped into small bite size pieces
1 potato cut into cube and boiled
1 carrot cut into cube
1/2 cup red
crushed rosemary leaves
1/2 cup Cream Sauce (recipe above)
pastry sheets according to package directions. Preheat oven to 400º. Line a
baking sheet with parchment paper and set aside.
On a lightly
floured surface, roll each sheet of dough into a rectangle approximately 11”x
Using a 3.5”
round cookie cutter cut 6 large circles in each sheet. Inside 6 of the circles,
using a 2.5” round cookie cutter, cut a hole in the middle to make rings. The
rings will become the sides of the vols-au-vent and the solid rounds will be
egg and tablespoon of water to create an egg wash. Put the solid bottom rounds
on baking sheet. Brush the bottom rounds lightly with egg wash.
bottom round with a ring and press gently into place. Brush the top of the
rings lightly with egg wash. Prick the center of the shells with a fork. Place
shells in the refrigerator until ready to bake.
tablespoons butter in a small, heavy saucepan over medium-high heat. Add flour.
Cook over low heat, stirring, for 4 to 5 minutes. Slowly add half and half,
stirring constantly until thick and smooth, about 2 minutes. Reduce heat to low
and stir incheese until smooth and creamy. Add additional half and half
if necessary to thin sauce to desired consistency. Salt and pepper to taste
remaining 2 tablespoons butter in the skillet. Add chicken and onions, sauté
stirring occasionally, until chicken is cooked through and onions are tender.
Add water, broccoli potato. carrot, and rosemary. Cover and cook until broccoli is tender, 4
to 6 minutes.
heat. Add and 1/2 cup Cream Sauce. Stir to combine.
Creamy Chicken Puffs:
pastry shells and put in the refrigerator to chill.
Prepare Cream Sauce and keep warm on low heat.
15 – 20 minutes until they have risen and are golden brown. Remove from the
oven and prick the center of the shells to deflate center.
Spoon Creamy Chicken into shells and drizzle with remaining Cream Sauce.