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Vol-au-vent with fries
Creamy chicken in a puff pastry shell, with crispy Belgian fries.
60 min
Method
- 1Poach the chicken for 15 minutes and dice it.
- 2Make a roux of butter and flour and whisk in the milk.
- 3Stir in the egg yolk, then the chicken.
- 4Fry the chips and fill the pastry shells with the ragout.
What does this dish cost per supermarket?
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Ingredients
Show prices at- no real price yet
Chicken breast fillet
350 g needed · 1× 500 g pack(s)
- no real price yet
Butter
40 g needed · 1× 250 g pack(s)
- no real price yet
Wheat flour
40 g needed · 1× 1 kg pack(s)
- no real price yet
Semi-skimmed milk
300 ml needed · 1× 1 L pack(s)
- no real price yet
Barn eggs (12 st)
1 st needed · 1× 12 st pack(s)
- no real price yet
Frozen chips
400 g needed · 1× 1 kg pack(s)
From your cupboard (not counted): puff pastry shells, mushrooms, lemon, parsley
We count whole packs and only real store prices. Ingredients without a real price are listed separately.
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Each ingredient at the store with the lowest real price.
No real price found yet
- 1× Chicken breast fillet
- 1× Butter
- 1× Wheat flour
- 1× Semi-skimmed milk
- 1× Barn eggs (12 st)
- 1× Frozen chips