Chicken Vol au vent

Name: Chicken Vol au vent
Prep time: 5 s
Cook time: 25 s
Total time: 25 s
Yield: 4
Cuisine: Italian
Ingredients: 1 pound For the Pastry; 14 pieces puff pastry; 1 piece Egg slightly beaten; 1 pound For the filling:; 1 teaspoon Vegetable Oil; 2 Mediums Chicken breast cut into pieces; 1 Medium red bell pepper cored seeded and cut; 2 cups mushrooms drained and sliced; 2 cups Skimmed milk; 1 Sachet MAGGI® Bechamel Mix; 6 tablespoons spring onions finely chopped; 1 teaspoon Ground Black Pepper

(0)

Easy

•

25 Min

Ingredients

4 Servings

For the Pastry

Ready-made Sambosa Pastry Sheets

14 pieces

Eggs

1 piece

For the filling:

Vegetable Oil

1 tsp

Chicken breast

2 Mediums

Red Bell Pepper, chopped

1 Medium

mushrooms, drained and sliced

2 cups

Skimmed milk

2 cups

MAGGI® Bechamel Mix

1 Sachet

spring onions, finely chopped

6 tbsp

Ground Black Pepper

1 tsp

Utensils and appliances

Nutritional Information

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Carbohydrates

25.35 g

Energy

337.84 kcal

Fats

15.4 g

Protein

24.33 g

Nutrition Table Footer

Recipe steps

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Place two pieces of puff pastry over each other, cut into shape, place on a baking tray and brush with egg wash. Bake in a preheated oven at 200°C for 20 mins unt

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Meanwhile, heat butter in a saucepan, sauté chicken pieces until fully cooked, add capsicum and mushrooms and cook for an additional 3 mins.

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Add milk and MAGGI® Bechamel Mix and gently stir over medium heat until sauce is thick.

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Spoon the filling into the prepared pastry and garnish with green onions and black pepper.

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Chicken Vol au vent

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Chicken Vol au vent

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