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:

Quickview
892k Calories
21g Protein
62g Total Fat
62g Carbs
12% Health Score
Limit These
Calories
892k
45%

Fat
62g
96%

  Saturated Fat
24g
150%

Carbohydrates
62g
21%

  Sugar
11g
13%

Cholesterol
109mg
37%

Sodium
626mg
27%

Get Enough Of These
Protein
21g
43%

Selenium
33µg
47%

Manganese
0.75mg
37%

Phosphorus
372mg
37%

Vitamin K
35µg
33%

Vitamin B1
0.45mg
30%

Vitamin B2
0.5mg
29%

Calcium
261mg
26%

Vitamin B3
5mg
26%

Folate
95µg
24%

Copper
0.46mg
23%

Iron
3mg
21%

Magnesium
77mg
19%

Zinc
2mg
19%

Vitamin C
15mg
19%

Vitamin A
736IU
15%

Vitamin E
1mg
13%

Fiber
2g
12%

Vitamin B12
0.67µg
11%

Potassium
392mg
11%

Vitamin B6
0.22mg
11%

Vitamin B5
0.73mg
7%

Vitamin D
0.56µg
4%

covered percent of daily need
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