"For the filling"
1/3 cup chopped onion (50 g)
2 tablespoons of olive oil
1 medium-sized chicken breast, boneless and skinless, cut into strips (500 g)
1/2 teaspoon salt
1/2 teaspoon chopped thyme
1/2 cup fresh green peas (75 g)
2 tablespoons all-purpose flour
1/4 cup water (60 ml)
1/2 cup finely chopped scallion (40 g)
6 medium-sized, pre-baked vol-au-vents (180 g)
"For the sauce"
1 can of peeled tomatoes (400 g)
200 g Emmental or Gruyère cheese, cut into small pieces
1 tablespoon paprika
6 drops of pepper sauce
1/2 teaspoon salt
"For the filling"
1/3 cup chopped onion (50 g)
2 tablespoons of olive oil
1 medium-sized chicken breast, boneless and skinless, cut into strips (500 g)
1/2 teaspoon salt
1/2 teaspoon chopped thyme
1/2 cup fresh green peas (75 g)
2 tablespoons all-purpose flour
1/4 cup water (60 ml)
1/2 cup finely chopped scallion (40 g)
6 medium-sized, pre-baked vol-au-vents (180 g)
"For the sauce"
1 can of peeled tomatoes (400 g)
200 g Emmental or Gruyère cheese, cut into small pieces
1 tablespoon paprika
6 drops of pepper sauce
1/2 teaspoon salt
Aquicken the oven to 250°C (very hot)
Prepare the filling: in a medium-sized pan over medium heat, sauté the onion and olive oil until the onion is soft (approximately 2 minutes)
Add the chicken, salt, and thyme
Cook over low heat, stirring occasionally, until the chicken is tender (about 10 minutes)
Add the peas and cook until they start to soften (about 5 minutes)
Dust with flour, add water, and cook, stirring constantly, until the filling thickens (about 5 minutes)
Add the scallion and stir well
Fill the vol-au-vents with this mixture, place them in a large baking dish, cover with aluminum foil, and bake in a preheated oven at 250°C until they're warm (about 10 minutes)
Prepare the sauce: while that's happening, blend the tomatoes and cheese in a blender until you get a creamy consistency
Transfer to a medium-sized pan, add paprika, pepper sauce, and salt
Cook over low heat, stirring constantly, until the cheese melts
Pour into a sauceboat and reserve
Dish out the vol-au-vents on a plate and serve immediately with the reserved sauce
309 calories per serving
