Poultry Vol-au-Vent

Ingredients

• 250 gGeflügel
• 18 gSardelle
• 30 gCapers
• 125 gButter
• 6 pcsEgg yolk
• 30 gRoll
• 30 mlBroth
• 2 gSalt
• 4 pcsEgg white
• 275 gPuff pastry

Instructions

1. 1

   Prepare the filling

   • Cut or shred the roasted poultry into small pieces.
   • Soak a small bread roll in hot stock (jus) and squeeze out excess liquid.
   • Finely chop anchovy fillets and capers.
   • Combine poultry, anchovies, capers, softened butter, egg yolks, the squeezed bread and 30 ml jus in a blender or food processor and purée to a smooth forcemeat.
   • Season with a little salt (anchovies and capers are salty).
2. 2

   Finish and bake

   • Preheat oven to 200 °C (180 °C fan).
   • Whip the whites of 4 eggs to stiff peaks and fold gently into the forcemeat to keep it airy.
   • Cut the puff pastry into 8–12 small cases or use ready-made shells.
   • Fill the unbaked cases with the forcemeat and smooth the tops.
   • Bake for about 15 minutes until set and golden.
   • Let cool slightly and serve warm.