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

Name: Chicken Vol-au-vents (pies) recipe by Ruhana Ebrahim
Total time: 60 min
Ingredients: 48 cut rounds of puff pastry; Dried mixed herbs; 2 chicken fillet (cubed small); 2 tablespoons 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.

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Chicken Vol-au-vents (pies) recipe by Ruhana Ebrahim posted on 17 Jun 2018 . Recipe has a rating of 5.0 by 1 members and the recipe belongs in the Savouries, Sauces, Ramadhaan, Eid recipes category

Keywords

au
chicken
ebrahim
halaal
pies
recipe
ruhana
vents
vol

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Cooking tools:

Cookie cutter
Paring knife
Chef's knife
Cutting board
Baking sheet
Aluminum foil
Pastry brush
Oven
Stove
Pot
Wooden spoon
Fork
Spoon
Measuring spoon
Measuring cup
Mixing bowl
Plate

Ingredients

48 cut rounds of puff pastry
Dried mixed herbs
2 chicken fillet (cubed small)
2 tablespoons 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.