Chicken and black truffle vol-au-vents | Gourmet Traveller
Australian Gourmet Traveller recipe for chicken and black truffle vol-au-vents
Ingredients
- 250 gm block of puff pastry
- 1 egg, lightly whisked
- 200 gm chicken breast
- 1 tbsp olive oil
- 3 golden shallots, thinly sliced
- 125 ml pouring cream (½ cup)
- 1 tsp Tetsuya’s Black Truffle Salsa (see note)
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