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Ingredients

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Cape Malay Chicken Filling

Vol-au-Vent

  • Puff pastry, sheet, 2 sheets 500.0 g
  • Micro herbs, to garnish

Cape Malay flavours bring warmth and aromatic spice to this refined take on a classic vol-au-vent. Fragrant spices and rich, savoury filling are encased in delicate pastry, reflecting the vibrant culinary heritage of the Cape. The result is a dish that honours traditional flavours while presenting them in an elegant, contemporary form.

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Preparation

  1. Cape Malay Chicken Filling

    1. Heat clarified butter in a saucepan over medium heat. 
    2. Add the diced onion, minced garlic, and minced ginger. Sauté until fragrant and translucent. 
    3. Add the diced red pepper and green pepper; cook until slightly softened. 
    4. Stir in the spices: Garam masala, Robertsons Medium Rajah and cumin. 
    5. Add the chopped chicken breast and cook until lightly browned on all sides. 
    6. Pour in Knorr Professional Tomato Pronto. 
    7. Lower the heat and let the mixture simmer until the chicken is cooked through and the sauce has thickened and is aromatic. 
    8. Stir in cream, cardamon and fresh chopped coriander to finish. 
    9. Remove from heat and allow the filling to cool slightly before spooning into pastry.
  2. Vol-au-Vent

    1. Preheat oven to 200 °C. 
    2. Roll out the puff pastry sheet on a lightly floured surface. Cut into circles or squares (depending on preferred presentation). 
    3. Use a smaller cutter to create an inner “lid” circle for each piece – this creates the hollow center. 
    4. Stack the rings on top of a whole base layer and lightly brush with melted butter or egg wash. 
    5. Bake for 12–15 min, or until puffed and golden. 
    6. Remove from oven and allow to cool. 
    7. Press down the inner pastry to create a well (if needed).
  3. Assembly

    1. Spoon the warm Cape Malay chicken filling into each vol‑au‑vent shell. 
    2. Add a small garnish of micro herbs. 
    3. Serve immediately while pastry is crisp and filling is warm.
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