Vol Au Vent De Volaille Et Jambon

SNo.	Ingredients	Quantity
1	Chicken	1 kg
2	Chicken Veloute	300 ml
3	Cream	75 ml
4	Puff  Pastry	25 gm

 Method

1.     Prepare puff pastry using 450 gm of floor.

2.     Rolls out sufficiently to cut out 4 rounds 7.5 cm in diameter.

3.     Turn upside down on a lightly greased, dampened  baking sheet.

4.     Using a smaller plain cutter, make incision half way through each.

5.     Egg wash and bake in a hot oven.

6.     When cool remove the lids carefully. Empty out raw pastry from center.

7.     Cook chicken as for boiling . Cool.

8.     Remove all skin and bones. Cut into neat pieces.

9.     Prepare a veloute  sauce using cooking liquor.

10.            Check for seasoning and pass through a fine strainer. Finish with cream.

11.            Mix chicken with sauce. Dry pastry in oven for a few minutes.

12.            Fill warm pastry with prepared mixture to overflowing.

13.            Set on a silver flat. Put the lid on. Garnish each pastry with a spring of parsley and serve hot.