Wednesday, 10 October 2007

Chicken, Bacon & Cream Cheese Volauvents












I know Volauvents are kind of dated and unfashionable now but I can't help but love them. I have made this recipe for years and it has always been a winner. You just have to love all that crispy perfect puff pastry and no again I don't make them myself, I am still afraid of puff pastry and yes I know Duncan from http://www.syrupandtang.com/ will be disappointed in me for still being a fraidy cat. Sorry Duncan :( The store bought ones are so perfect and lovely, I just can't help myself. I just hand the money over blindly and try not to give myself a good slapping for not making them myself. These are extremely fattening people, just the way I like them. Adds to my squishyness and I am all about the squishyness. Yeah Baby!!!
So here is the recipe.
750 grams of Chicken Thigh Fillets, chopped into little cubes
4 Rashers of Bacon, chopped into little bits
12 medium Volauvent shells
250 grams of Philadelphia Cream Cheese, sliced into pieces
50 grams of Butter
2 tablespoons of Plain Flour
3 cups of Full Cream Milk
100 grams of Pine Nuts
Salt & Pepper
Firstly a splash of olive oil in a fry pan and cook your bacon bits for 2-3Min's, then add your chicken and cook altogether until the chicken is cooked all the way through. Drain the chicken and bacon in a strainer, allow to cool.
Next comes the sauce. In a small saucepan, place your milk and bring to a nice warm temperature, keep on a low heat aside. In a second saucepan melt your butter until it starts to sizzle, then add your flour, whisk it in and cook the paste for a good couple of minutes, this will cook out the flour taste. This is imperative for a good bechamel sauce base. Then whisk in your warm milk on a medium heat, you will find it will thicken quite quickly. Once it is thick, add your slices of Cream Cheese, whisk till smooth and luscious. Season with salt and pepper to taste.
Then all you have to do is assemble and bake. Mix your sauce through your cooled, cooked chicken and bacon. Taste again for seasoning as it might need some more salt and pepper at this stage. Fill your Volauvent cases and top with the Pine Nuts. Pop them into a preheated oven on 180 degrees for about 15-20 Min's. You want them nice and golden on top. Then serve with whatever you like. We usually have salad with ours but on this occasion I was making meatballs the same night, and I couldn't be bothered so I felt the need to relive childhood memories and have those disgustingly fattening Pomme Noisette things. I know, I'm a bad girl. Enjoy!
When I'm Good I'm Very Good
But When I'm Bad I'm Better

5 comments:

Duncan | Syrup&Tang said...

Outrage! Store-bought vol-au-vent cases!! Naaa... although I do exhort you to make pastry yourself, starting with puff pastry isn't the best approach to retaining one's sanity. AND my mum has recently started saying nice things about some commercial brands of pastry, so maybe there's a greyzone of tolerability:P

Valli said...

Everything tastes better with a little puff pastry!

Joe said...

Glad your move went well and you're posting again.. these things look great! Nothing like a little comfort food...

Anonymous said...

These look so yummy, I love puff pastry!!!!!!!!

mad micky said...

I LOVE YOUR IDEARS ON LIFE. LIFE WAS MEANT TO BE LIVED. IN MODERATION I ADMIT. YOUR COOKING IS WONDERFUL A LOT LIKE MINE. I'M 61 AND MALE I DONT WORK BUT I DO COOK FOR A VERY BIG FAMILY.
I DON'T MAKE VOLAUVENTS EITHER BUT I DO MAKE PUFF PASTRY HORNS AND FILL THEM WITH ANYTHING FROM SAVOURY TO SWEET. I DO LOVE YOUR RECEIPE.