Puff Pastry & Chicken Vol Ou Vent by Zarnak Sidhwa

Ingredients for Puff Pastry & Chicken Vol Ou Vent:

For Puff Pastry:

• Flour 300 gm
• Uni puff 125 gm
• Water 150 ml
• Salt 1 tsp
• Icing sugar 1 tsp
• Cooking oil 2 tsp
• Cream 100 gm
• Chocolate 100 gm

For Cream Roll:

• Cream 100 gm
• Chocolate 100 gm
  

For chicken Vol Au Vent:

• Butter 50 gm
• Flour 2 tsp
• Milk 120 ml
• Garlic paste 1/2 tsp
• Black pepper 1/4 tsp
• White pepper 1/4 tsp
• Salt 1 tsp
• Chicken boneless 100 gm

Method:

1. For Puff Pastry: Mix together flour, icing sugar, salt, and cooking oil. Now knead to dough with water as required. Keep aside for 10 minutes.
2. Then roll out the dough, spread with uni puff.
3. Fold and keep the uni puff inside, roll the dough very well to spread uni puff
4. inside.
5. Puff pastry is ready, make cream rolls with chocolate and cream. Make vol au vent with dough and fill white sauce inside.
6. For White Sauce: Boil chicken and cut into small cubes, keep aside.
7. Heat butter in a pan, Add garlic paste and fry till golden brown.
8. Now add 2 tsp flour and fry for 2 minutes.
9. Gradually add in milk, stir continuously till sauce thickens and remove from fire.
10. Lastly add salt, black pepper, white pepper and boiled chicken.