Chicken Vol-au-Vents - Freezer

By baudran

Ingredients

• 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

Step 1

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.