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CHERRI8
Vol-au-vent with creamy chicken ragout and mushrooms
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Ingredients
Directions
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Additional requirements: rolling pin, baking tray, baking paper.
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Line the baking sheet with baking paper.
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Preheat the oven to 200 ° C (with hot air setting).
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Let the puff pastry thaw.
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Cut the chicken fillet into cubes.
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Chop the onion coarsely.
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Chop the mushrooms coarsely and finely chop the parsley.
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Heat half of the butter in a frying pan and fry the chicken cubes around brown.
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Add the onion and thyme leaves with salt and freshly ground black pepper and pour in the wine.
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Bring to the boil and roast the meat with the lid tilted on the pan in thirty minutes until tender.
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Put half of the puff pastry slices together on a floured surface.
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Roll out the slices of dough into a round piece with a diameter of twenty-two to twenty-four cm.
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Place the round piece of dough on the baking sheet.
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Cut the other dough pieces into strips of one and a half cm wide.
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Place the bars along the edge of the round cloth, making an edge of four to five strips thick.
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Beat the egg.
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Brush the edge with egg.
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Prick many holes with a fork in the bottom.
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Slide the baking tray a ridge under the center in the oven.
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Fry the puff pastry until golden brown and done in twenty to twenty-five minutes.
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In the meantime, heat the remaining butter in a frying pan and fry the mushrooms in a high heat.
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Sprinkle the lemon juice over it and allow the moisture to evaporate.
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Stir the mushrooms and cream through the chicken ragout and let everything simmer for another five to ten minutes.
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Season with salt and pepper.
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Put the baked vol-au-vent carefully on a flat dish and spoon in the ragout.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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