Chicken and black truffle vol-au-vents
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Serves
12
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250 gm
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block of puff pastry
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1
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egg, lightly whisked
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200 gm
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chicken breast
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1 tbsp
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olive oil
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3
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golden shallots, thinly sliced
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125 ml (½ cup)
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pouring cream
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1 tsp
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Tetsuya’s Black Truffle Salsa (see note)
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1
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Preheat oven to 190C. On a lightly floured surface, roll out pastry to 5mm thick and using a 35mm-round cutter press out 24 circles, then using a 25mm-round cutter press the centre out of 12 of the circles to form a doughnut shape. Gently press the remaining pastry circles to make an indentation but without cutting through. Brush indented pastry rounds with egg and press the remaining doughnut-shaped pastry rounds on top. Place on a baking paper-lined oven tray and bake for 8 minutes or until golden brown.
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2
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Place chicken in a saucepan and cover with cold water. Bring to the boil over medium heat, simmer for 8 minutes, remove from heat and rest chicken in water to cool, then using fingers finely shred chicken.
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3
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Heat olive oil in a saucepan, add shallots and cook over low-medium heat for 8 minutes, then add cream, chicken and Truffle Salsa and simmer until reduced to a thick consistency. Season to taste with sea salt and freshly ground black pepper. Spoon mixture into vol-au-vents and serve immediately.
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Note Tetsuya’s Black Truffle Salsa is available from David Jones Foodhalls.
RECIPE Rodney Dunn, Emma Knowles & Adelaide Lucas
PHOTOGRAPHY Con Poulos
STYLING Rodney Dunn