Chicken Vol-au-Vents - Freezer
- 6 puff pastry shells, frozen
- 2 c white sauce, prepared as directed
- 1/2 c chicken broth
- 2 tbsp dry sherry
- 2 c chicken, cooked and cubed
Preparation time 10mins
Cooking time 10mins
Prepare White Sauce.
Stir chicken broth and sherry into warm white sauce. Add chicken meat, cooked and cubed.
To freeze: pour sauce into freezer container. Freeze.
Bundle with: Frozen puff-pastry shells.
To Prepare: Bake pastry shells as directed. Place frozen sauce into saucepan, and reheat gently on top of stove, stirring occasionally. Add 1 tbsp water or stock if necessary. To serve, spoon hot sauce into puff-pastry cases, serve.