Bakery products

Vol au vent with chicken and mushrooms


Ingredients for cooking chicken fry and mushrooms

  1. Puff pastry 500 g
  2. Chicken fillet 400 g
  3. Mushrooms 200 g
  4. Flour 1 table. a spoon
  5. Hard cheese 100 g
  6. Cooking Oil
  7. Egg white 1-2 pcs.
  8. Sour cream 100 g
  9. Salt to taste
  10. Ground black pepper to taste
  11. Nutmeg to taste
  12. Greens (parsley) 1 sprig
  • Main Ingredients Chicken, Mushrooms, Puff Pastry
  • Serving 3 servings
  • World CuisineFrench Cuisine

Inventory:

Crockery, Cutting board, Knife, Stove, Frying pan or cauldron, Saucepan, Glasses of different diameters or shapes, Oven, Baking tray

Cooking fry with chicken and mushrooms:

Step 1: Preparing the filling for the frill.

For the preparation of frills, porcini mushrooms or champignons are best suited. Of course, if you take other mushrooms for cooking, the enticement will not cease to be an enticement, but the taste will definitely be different. What else is good champignons, is that they do not require additional processing, like forest mushrooms. And thanks to this, cooking time is saved. Mushrooms need to be washed, chopped, not very finely, and fry in vegetable oil in a bowl or pan. We use a slow fire, because we do not need to bring the mushrooms to readiness. Wash the onion, peel and cut in half rings, and then add to the mushrooms. Fry for a couple of minutes and turn off the heat. It will be good if during this or at the very beginning of cooking, you put the chicken fillet to cook. After all, it must be finely chopped and added to a casserole with mushrooms and onions. Salt, add spices and mix. It's time to pour 1 tablespoon of wheat flour, so that the filling is thicker, you need to add sour cream and warm the mixture of ingredients over medium heat. The main thing - do not let the stuffing burn.

Step 2: We form the basis of shuttlecocks.

Puff pastry can be prepared, but it will be much easier and faster to buy it in a store. Roll out the finished dough with a thin layer, and then cut out circles with a glass or a special shape - future ones are flashed. The remaining dough can be blinded and rolled out again. We divide the resulting circles into 2 parts, and from one part of the circles we cut the rings with a glass or a shape of a smaller diameter. This is necessary to fix the filling in the shuttle, otherwise it may creep. Whole circles and rings need to be greased with whipped protein. and put the rings in circles.

Step 3: Bake the volovan.

Preheat the oven to 200 degrees, and put it on a baking sheet, greased with oil, floundered. We will put the filling already when the flounces are baked and rise. To do this, they will need about 15 minutes.

Step 4: We stuff the volcano stuffed and serve them to the table.

We take out the empty shuttlecocks from the oven and fill them with chicken and mushroom filling. On top you can add grated cheese and decorate flounces with greens. Serve appetizer can be both warm and chilled. If you prefer the warm option, and the shuttlecocks have cooled down, they can be heated in the oven, the cheese will melt and it will even taste better. Enjoy your meal!

Recipe Tips:

- - In order to avoid burning of volovanov, it is possible to line a baking sheet with special baking paper.

- - You can add an unusual taste to a dish by adding a tablespoon of white wine, chopped nuts and a broth cube to the filling.

- - If you cook volovano from wild mushrooms, pre-boil them in salted water.

- - Chicken fillet for the filling can be baked in the oven or fried, diced.

- - To give the chicken a greater flavor, you can add bay leaves and black peppercorns when cooking.