Chicken Vol-au-vents (pies) recipe by Ruhana Ebrahim

Ingredients

• 48 cut rounds of puff pastry
• Dried mixed herbs
• 2 chicken fillet (cubed small)
• 2 tablespoon oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dhana jeeroo powder
• Pinch turmeric powder
• 1 teaspoon garlic paste
• ½ teaspoon ground green chillies
• ½ cup frozen corn
• ½ pepper (cubed)
• 1 tablespoon mustard sauce
• 1 tablespoon mayonnaise
• 1. Divide rounds into 2 portions.
• 2. Cut a hole in the center of half of rounds.
• 3. Brush egg on the other half of rounds.
• 4. Place the round with hole over brushed round. Align it neatly.
• 5. Poke holes on the bottom piece.
• 6. Place on a foil lined tray and brush the top round with egg too.
• 7. Sprinkle dried herbs onto pastry.
• 8. Bake in preheated oven on 180degC until well risen & lightly golden.
• 9. If the center had risen up, whilst warm just gently push down with a fork. Leave aside to cool.
• 10. Heat oil in pot, add spices, garlic and chillies.
• 11. Add in chicken, cook halfway.
• 12. Add peppers & corn. Cook till 3)4 done.
• 13. Add in sauces & cook till thickened.
• 14. Spoon filling into pastry shells.
• 15. Place back in oven to heat up for 2-3minutes.