Chicken Vol Au Vents With Sweet And Sour Salsa Recipes

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CHICKEN VOL-AU-VENTS WITH SWEET AND SOUR SALSA



Chicken Vol-Au-Vents With Sweet and Sour Salsa image

Classy enough for a dinner party but simple and quick enough for any occasion. Has an interesting contrast of hot versus cold and sweet & sour versus savory tastes. The salsa and vol-au-vents can be prepared in advance making it a quick one to pop in the oven as guests arrive. Please note the preparation time does not include the 30 minutes of refrigeration time for the salsa. The quantity of chicken and cheese will vary a little bit depending on the size of the cases, so fill them by eye using the directions rather than bothering to measure them out.

Provided by Peter J

Categories     Chicken

Time 30m

Yield 24 serving(s)

Number Of Ingredients 9

24 small vol-au-vent cases
1/4 cup cooked chicken
2 tablespoons cheddar cheese, shredded
2 tablespoons crushed pineapple (drained)
1 tablespoon red onion, finely diced
1 tablespoon jalapeno pepper, seeded and finely diced
1 tablespoon ketchup
2 teaspoons brown sugar
1 teaspoon rice vinegar

Steps:

  • Make salsa by mixing together ingredients from pineapple to vinegar together thoroughly in a bowl.
  • Place in refrigerator for 30 minutes or more.
  • Preheat oven to 300°F (150°C), set the baking sheet to be around the middle of the oven.
  • Place a piece of cooked chicken in each case that fills it to about half way.
  • Top with a little cheese, it will melt down a bit during cooking but leave some room at the top for the salsa to be added after cooking.
  • Bake filled vol-au-vents case on a baking sheet for 10-15 minutes until cheese has melted, keeping an eye on it to make sure the vol-au-vent cases don't burn.
  • Top each evenly with the salsa mix (about 3/4 teaspoon each) and serve.

CHICKEN LIVER VOL-AU-VENTS



Chicken Liver Vol-Au-Vents image

Make and share this Chicken Liver Vol-Au-Vents recipe from Food.com.

Provided by Catnip46

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package pastry shells
2 tablespoons butter
1 lb chicken liver, chopped
1 onion, chopped
2 fresh mushrooms, chopped
1 tablespoon flour
2/3 cup chicken broth
1 tablespoon grated parmesan cheese

Steps:

  • Bake the pastry according to package directions.
  • Meanwhile, melt the butter in a skillet. Add the chicken livers and saute gently for 3 to 4 minutes, until lightly browned. Remove from the skillet.
  • Add the onion to the skillet and saute until softened.
  • Add the mushrooms and saute for 1 to 2 minutes.
  • Stir in the flour, then the broth. Simmer, stirring, for about 5 minutes. Remove from the heat and stir in the chicken livers.
  • Remove the "lids" from the pastry shells and spoon the filling into the shells.
  • Sprinkle with the cheese.
  • Replace the lids and serve.

CHICKEN VOL-AU-VENTS



Chicken Vol-Au-Vents image

I first used this recipe as an entree for two on Valentines Day. It was given to me by a family friend. You can also use a pack of 6 or 12 mini vol-au-vents as appetizers. Since then I have made them again and I didn't have tarragon so I used sage. So I think you can put your favourite spice instead of the tarragon as the sage worked well. I didn't have cream so I used cream cheese. I had a question regarding vol-au-vent cases and after researching on many web pages and even posting a question in the forum. I found out that vol-au-vent cases are the same thing as puff pastry shells. So if you are using puff pastry shells please follow the instructions on the pack. As in Australia the vol-au-vent cases come on the shelf (pre-cooked, ready to use) not the freezer.

Provided by Chef floWer

Categories     Chicken Thigh & Leg

Time 20m

Yield 2 Large Vol-au-Vent cases

Number Of Ingredients 12

2 (100 g) vol-au-vent cases or 2 (100 g) puff pastry shells
1 garlic clove, crushed
2 spring onions, sliced
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
250 g chicken thigh fillets, sliced
2 tablespoons white wine
2 tablespoons cream
1 teaspoon cornflour
2 teaspoons water

Steps:

  • Pre-heat oven at 180oc.
  • Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
  • Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
  • Add wine and cream and bring to the boil.
  • Combine cornflour with water, then add to the chicken and stir until thickened.
  • Spoon into the vol-au-vent cases
  • Heat in the oven for 5 mintes.
  • Serve it hot.

Nutrition Facts : Calories 821.1, Fat 53.5, SaturatedFat 17.5, Cholesterol 135.7, Sodium 707.2, Carbohydrate 49.1, Fiber 2.1, Sugar 1.3, Protein 33

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