Saturday, February 22, 2014


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.

Puff Pastry Shells
1 package (2 sheets) frozen puff pastry sheets
1 egg
1 tablespoon water

Cream Sauce
2 tablespoons butter
2 tablespoons flour
1 cup half and half
1/2 cup mozarella cheese

Creamy Broccoli Chicken
3 tablespoons butter
2 cups uncooked chicken, chopped
1 cup broccoli, chopped into small bite size pieces
1 potato cut into cube and boiled
1 carrot cut into cube
1/2 cup red onion, diced
1/2 teaspoon crushed rosemary leaves
1/4 cup water
1/2 cup Cream Sauce (recipe above)


Puff Pastry Shells
Thaw puff 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 8”.
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 the bottoms.

Mix together 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.
Top each 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.

Cream Sauce

Melt 2 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

Creamy Chicken

Melt 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.
Remove from heat. Add and 1/2 cup Cream Sauce. Stir to combine.

To assemble Creamy Chicken Puffs:

Make puff pastry shells and put in the refrigerator to chill.
Prepare Cream Sauce and keep warm on low heat.
Prepare Creamy Chicken.
Bake shells 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.
Serve immediately.

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