Chicken Vol Au Vent / recipe by Cake n Co

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat 3 tablespoons of oil in a pan.

Add chicken to the hot oil and cook until done.

Add 1 tablespoon of ginger-garlic paste and 1/2 teaspoon of salt; mix well.

Cook for 10 minutes, stirring occasionally.

Add 1 tablespoon of oregano and 2 tablespoons of light cream; stir to combine.

Prepare the puff pastry by cutting it into desired shapes.

Let the cut pastry rest for 10-15 minutes.

Dip the pastry in boiling water briefly before placing it on a baking tray.

Brush the pastry with egg wash before baking.

Preheat the oven to 198°C (approximately 390°F).

Bake the pastry for 20-25 minutes until golden brown.

Once baked, fill the pastry with the chicken filling.

Top with cheese (mozzarella or any cheese available) and bake for an additional 5 minutes until the cheese melts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens