Chicken Vol Au Vent

A vol-au-vent is the French name for a baked puff pastry batter. The name means "windblown" and describes the lightness of the pastry.
- See more at: http://www.visitflanders.us/discover/flanders/flemish-specialities/vol-au-vent/#sthash.hFPDcJ2i.dpuf

A vol-au-vent is the French name for a baked puff pastry batter. The name means "windblown" and describes the lightness of the pastry. - See more at: http://www.visitflanders.us/discover/flanders/flemish-specialities/vol-au-vent/#sthash.hFPDcJ2i.dpuf

A vol-au-vent is the French name for a baked puff pastry batter. The name means "windblown" and describes the lightness of the pastry. - See more at: http://www.visitflanders.us/discover/flanders/flemish-specialities/vol-au-vent/#sthash.hFPDcJ2i.dpuf

This amazing vol au vent will certainly become a winner at your table and has it is a very versatile recipe, be inspired to adapt it to your favourite ingredients - additions are endless. Delicious and so easy I am sure you will be having it again and again.  The chicken is moist and tender, the sauce rich, creamy and tasty and the puff pastry crispy and savoury. It also has the advantage of being consummed hot, cold or even reheated if nedded be without loosing its flavour ansit's great for a cozy Fall dinner indoors.


 Ingredients:

• 2 sheets of puff pastry [the love of LIDL] 
• 3 carrots
• 2 onions
• 4 cloves of garlic
• tomato sauce
• 1 and 1/2 cup white wine
• extra virgin olive oil
• salt 
• chili
• peas
• corn
• 1 small chicken
• 1 egg + 2 tablespoons milk for brushing

In a pan sauté the onion and the chopped garlic with a little bit olive oil and chilli. Then add the tomato sauce and the carrots and let boil for about 4 minutes. Add the chicken without the skin and chopped into small pieces, the peas, corn and white wine and cook until all the chicken is soft and separates easily from the bones [about 30m]. In tray place a sheet of puff pastry and poke the dough with a fork [always leave the greaseproof paper that comes with the pastry underneath in order not to stick to the bottom of the tray]. Spread the prepared chicken [boneless already] and cover with another sheet of puff pastry. Cut the top of the pastry in a chess design and brush with eggwash. Take to a pre-heated oven at 200 ° until golden brown.


Ingredientes:

• 2 folhas de massa folhada [adoro as do LIDL]
• 3 cenouras
• 2 cebolas 
• 4 dentes de alho
• massa  de tomate
• 1 e 1/2 copo de vinho branco
• 1/2 copo de água
• azeite virgem extra
• sal q.b.
• malaguetas
• ervilhas
• milho
• 1 frango pequeno
• 1 ovo + 2 colheres de sopa de leite para pincelar

Numa panela saltear a cebola e o alho picadinhos com um pouco de azeite e as malaguetas. De seguida juntar a massa de tomate e as cenouras e deixar apurar 4 minutos. Adiconar o frango sem a pele e partido em pedaços pequenos, as ervilhas,o milho e o vinho branco e deixar cozer na totalidade até ao frango ficar macio e separar-se facilmente dos ossos [cerca de 30m].Num tabuleiro dispôr uma placa de massa folhada e picamos com um garfo [deixar sempre o papel vegetal que vem com a massa por baixo para não agarrar]. Espalhar o nosso preparado de galinha [já sem ossos] e cobrir com  a outra placa de massa folhada. Dar uns golpes em xadrez e pincelar com um ovo mexido com leite.Levar ao forno pré aquecido a 200º até ficar douradinha.