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الإيطالي الطبق الرئيسي

Chicken Vol au vent

0
25 Min
Easy

Ingredients

-
4 Servings
+

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 lb
For the Pastry
14 pieces
puff pastry
1 piece
Egg, slightly beaten
1 lb
For the filling:
1 tsp
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 tbsp
spring onions, finely chopped
1 tsp
Ground Black Pepper

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Nutrition Value

Energy
337.84 kcal
Protein
24.33 g
Carbohydrates
25.35 g
Fats
15.4 g
Information per serving
Lets Cook

Instruction

25 Minutes
Step 1
0 Min
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 until risen and golden. Remove from oven and set aside to cool slightly.
Step 2
0 Min
Meanwhile, heat butter in a saucepan, sauté chicken pieces until fully cooked, add capsicum and mushrooms and cook for an additional 3 mins.
Step 3
0 Min
Add milk and MAGGI® Bechamel Mix and gently stir over medium heat until sauce is thick.
Step 4
0 Min
Spoon the filling into the prepared pastry and garnish with green onions and black pepper.
Chicken Vol au vent

Step 1 of 4

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 until risen and golden. Remove from oven and set aside to cool slightly.

Chicken Vol au vent

Step 2 of 4

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

Chicken Vol au vent

Step 3 of 4

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

Chicken Vol au vent

Step 4 of 4

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

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