Creamy Cashew Chicken Puffs (Vols-au-Vents)
Creamy Cashew Chicken Puffs (Vols-au-Vents) requires about 45 minutes from start to finish. For $2.17 per serving, you get a main course that serves 6. One portion of this dish contains approximately 22g of protein, 63g of fat, and a total of 892 calories. This recipe from Barbara Bakes requires chocolate ice cream sauce, half and half, egg, and chicken. 130 people were impressed by this recipe. With a spoonacular score of 67%, this dish is solid. If you like this recipe, you might also like recipes such as Lobster Vols-au-vent, Chicken Vol-Au-Vents, and Chicken and Asparagus Vol-Au-Vents.
Servings: 6
Ingredients:
1 cup broccoli, chopped into small bite size pieces
2 tablespoons butter
3 tablespoons Cache Valley butter
1/2 cup cashew nuts, coarsely chopped
2 cups uncooked chicken, chopped
1/2 cup Gouda Cream Sauce (recipe above)
1 egg
2 tablespoons flour
5 slices Cache Valley Gouda Cheese
1 cup half and half
1 package (2 sheets) frozen puff pastry sheets
1/2 cup red onion, diced
1/2 teaspoon crushed rosemary leaves
1/4 cup water
Equipment:
baking paper
cookie cutter
baking sheet
oven
sauce pan
frying pan
Cooking instruction summary:
Thaw puff pastry sheets according to package directions. Preheat oven to 400º. Line a baking sheet with parchment paper and set aside.On a lightly floured surface, roll each sheet of dough into a rectangle approximately 11”x 8”.Using a 3.5” round cookie cutter cut 6 large circles in each sheet. Inside 6 of the circles, using a 2.5” round cookie cutter, cut a hole in the middle to make rings. The rings will become the sides of the vols-au-vent and the solid rounds will be the bottoms.Mix together egg and tablespoon of water to create an egg wash. Put the solid bottom rounds on baking sheet. Brush the bottom rounds lightly with egg wash.Top each bottom round with a ring and press gently into place. Brush the top of the rings lightly with egg wash. Prick the center of the shells with a fork. Place shells in the refrigerator until ready to bake.Melt 2 tablespoons butter in a small, heavy saucepan over medium-high heat. Add flour. Cook over low heat, stirring, for 4 to 5 minutes. Slowly add half and half, stirring constantly until thick and smooth, about 2 minutes. Reduce heat to low and stir in Gouda slices until smooth and creamy. Add additional half and half if necessary to thin sauce to desired consistency. Salt and pepper to tasteIn large skillet, heat 1 tablespoon butter and cook cashews until lightly toasted, 2 to 3 minutes. Remove cashews from pan and set aside.Melt remaining 2 tablespoons butter in the skillet. Add chicken and onions, sauté stirring occasionally, until chicken is cooked through and onions are tender. Add water, broccoli, and rosemary. Cover and cook until broccoli is tender, 4 to 6 minutes.Remove from heat. Add toasted cashews and 1/2 cup Gouda Cream Sauce. Stir to combine.Make puff pastry shells and put in the refrigerator to chill.Prepare Gouda Cream Sauce and keep warm on low heat.Prepare Creamy Cashew Chicken.Bake shells 15 – 20 minutes until they have risen and are golden brown. Remove from the oven and prick the center of the shells to deflate center.Spoon Creamy Cashew Chicken into shells and drizzle with remaining Gouda Cream Sauce.Serve immediately.
Step by step:
1. Thaw puff pastry sheets according to package directions. Preheat oven to 400º. Line a baking sheet with parchment paper and set aside.On a lightly floured surface, roll each sheet of dough into a rectangle approximately 11”x 8”.Using a 3.5” round cookie cutter cut 6 large circles in each sheet. Inside 6 of the circles, using a 2.5” round cookie cutter, cut a hole in the middle to make rings. The rings will become the sides of the vols-au-vent and the solid rounds will be the bottoms.
2. Mix together egg and tablespoon of water to create an egg wash.
3. Put the solid bottom rounds on baking sheet.
4. Brush the bottom rounds lightly with egg wash.Top each bottom round with a ring and press gently into place.
5. Brush the top of the rings lightly with egg wash. Prick the center of the shells with a fork.
6. Place shells in the refrigerator until ready to bake.Melt 2 tablespoons butter in a small, heavy saucepan over medium-high heat.
7. Add flour. Cook over low heat, stirring, for 4 to 5 minutes. Slowly add half and half, stirring constantly until thick and smooth, about 2 minutes. Reduce heat to low and stir in Gouda slices until smooth and creamy.
8. Add additional half and half if necessary to thin sauce to desired consistency. Salt and pepper to taste
9. In large skillet, heat 1 tablespoon butter and cook cashews until lightly toasted, 2 to 3 minutes.
10. Remove cashews from pan and set aside.Melt remaining 2 tablespoons butter in the skillet.
11. Add chicken and onions, sauté stirring occasionally, until chicken is cooked through and onions are tender.
12. Add water, broccoli, and rosemary. Cover and cook until broccoli is tender, 4 to 6 minutes.
13. Remove from heat.
14. Add toasted cashews and 1/2 cup Gouda Cream Sauce. Stir to combine.Make puff pastry shells and put in the refrigerator to chill.Prepare Gouda Cream Sauce and keep warm on low heat.Prepare Creamy Cashew Chicken.
15. Bake shells 15 – 20 minutes until they have risen and are golden brown.
16. Remove from the oven and prick the center of the shells to deflate center.Spoon Creamy Cashew Chicken into shells and drizzle with remaining Gouda Cream Sauce.
17. Serve immediately.
Nutrition Information:
covered percent of daily need
