Mini Puff Pastry with Vol Au Vent
24 Pidy Zakouski puff pastry shells
1 chicken breast
2 cups of Parisian mushrooms
2 tbsp of butter
2 tbsp of flour
½ cup of chicken stock
1 cup of milk
Salt and pepper
Make a bechamel sauce.
Add egg, chicken stock and juice of half a lemon. Bring to the boil and taste with salt, pepper and some nutmeg.
Cut the mushrooms and chicken into very small pieces and fry in butter for a few minutes.
Add the mushrooms and chicken to the bechamel sauce, let it simmer for 10 minutes on a low heat.
Grate the cucumber and roll each slice.
Fill the zakouskis with the vol au vent and place in a preheated oven at 170°C/ 338°F for 5 minutes.
Finish with some fresh cucumber.
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