The iconic Arosa vol-au-vent is once again on the shelves of supermarkets. For the filling, my suggestion is this: prepare a mushroom soup envelope using only 3 cups of water. Add 1 cooked chicken breast (there's a pre-cooked, refrigerated one from Granja Pinhal) or roasted chicken from a rotisserie. Shred the chicken breast, add it to the soup and thicken with 2 tablespoons of mayonnaise dissolved in a little water. Fill the warmed vol-au-vents. Serve in 12 portions. You can vary the filling by using asparagus soup enriched with canned asparagus.
The iconic Arosa vol-au-vent is once again on the shelves of supermarkets. For the filling, my suggestion is this: prepare a mushroom soup envelope using only 3 cups of water. Add 1 cooked chicken breast (there's a pre-cooked, refrigerated one from Granja Pinhal) or roasted chicken from a rotisserie. Shred the chicken breast, add it to the soup and thicken with 2 tablespoons of mayonnaise dissolved in a little water. Fill the warmed vol-au-vents. Serve in 12 portions. You can vary the filling by using asparagus soup enriched with canned asparagus.
