Chicken and asparagus vol-au-vents in the airfryer
Crispy vol-au-vents filled with creamy chicken and asparagus are a Danish classic, one many people remember from confirmations and birthdays. The airfryer gives the puff pastry cases an ultra-crisp lift in just 2-3 minutes, while the creamy sauce is made in the pot with poached chicken breast and white asparagus.
Equipment
- 1 Air fryer
- 1 Pot
- 1 Saucepan
- 1 Whisk
- 1 Sifter
- 1 Cutting board
- 1 Knife
Ingredients
Cooked chicken
- 400 g chicken breast
- 6 dl water
- 1 pcs chicken stock cube
- 1 pcs bay leaf
White sauce
- 50 g butter
- 50 g plain flour
- 3 dl chicken stock From cooking the chicken
- 2 dl whole milk
- 1 dl whipping cream
- 330 g jarred white asparagus Drained
- 1 tsp lemon juice
1 tsp salt- 0.5 tsp white pepper Freshly ground
- 1 pinch nutmeg Grated
Vol-au-vent cases and garnish
- 8 pcs vol-au-vent cases Puff pastry
- 2 tbsp parsley Freshly chopped
Instructions
Preparation
- Bring 6 dl water to the boil in a pot with 1 pcs chicken stock cube and 1 pcs bay leaf. Add 400 g chicken breast, turn the heat down to low and let it simmer for 12-14 minutes, until the core temperature reaches 75 °C.
- Take the chicken out of the pot and let it cool for a couple of minutes. Strain the cooking liquid through a sieve and measure out 3 dl for the sauce.
- Cut the chicken into bite-sized cubes. Drain 330 g jarred white asparagus and cut it into pieces about 3 cm long.
White sauce in the pot
- Melt 50 g butter in a saucepan over medium heat. Stir in 50 g plain flour and let the roux bubble for 1-2 minutes, stirring constantly.
- Add 3 dl chicken stock, 2 dl whole milk and 1 dl whipping cream a little at a time while whisking vigorously, so the sauce becomes completely smooth. Let it simmer over low heat for 5 minutes.
- Season the sauce with 1 tsp lemon juice, 1 tsp salt, 0.5 tsp white pepper and 1 pinch nutmeg.
- Fold the chicken cubes and asparagus pieces into the hot sauce and let it sit over low heat for 3-4 minutes, until everything is warmed through. Keep the sauce warm while the vol-au-vent cases are warmed.
Cooking in the airfryer
- Preheat the airfryer to 180 °C.
- Place 8 pcs vol-au-vent cases in the basket in a single layer and heat them for 2-3 minutes at 180 °C, until the pastry is golden and ultra-crisp. Keep an eye on them for the last 30 seconds, as puff pastry can burn quickly.
Serving
- Place the warm vol-au-vent cases on plates, fill them with the hot sauce and sprinkle with 2 tbsp parsley. Serve immediately so the cases stay crisp.
Notes
Tips for the perfect result:
Always warm the vol-au-vent cases just before serving. The 2-3 minutes in the airfryer at 180 °C make the puff pastry noticeably crispier than the oven, and the cases stay crisp for longer under the hot filling. Extra crispy cases:
If the vol-au-vent cases have been sitting in the bag for a while, give them an extra 30 seconds at 190 °C. Only fill them once the sauce is completely ready, so the base doesn't have time to soak up moisture. Variation:
Replace the chicken breast with cooked meat from a boiling fowl for a deeper, more traditional flavour. For a vegetarian version, use sautéed mushrooms and green asparagus instead of chicken. Serving:
Serve with a simple green salad and a glass of dry white wine. The dish is known internationally as vol-au-vent. Portion size:
If your airfryer is smaller, you can warm the vol-au-vent cases in two batches. They only take a few minutes, and the sauce can easily be kept warm in the meantime.
Always warm the vol-au-vent cases just before serving. The 2-3 minutes in the airfryer at 180 °C make the puff pastry noticeably crispier than the oven, and the cases stay crisp for longer under the hot filling. Extra crispy cases:
If the vol-au-vent cases have been sitting in the bag for a while, give them an extra 30 seconds at 190 °C. Only fill them once the sauce is completely ready, so the base doesn't have time to soak up moisture. Variation:
Replace the chicken breast with cooked meat from a boiling fowl for a deeper, more traditional flavour. For a vegetarian version, use sautéed mushrooms and green asparagus instead of chicken. Serving:
Serve with a simple green salad and a glass of dry white wine. The dish is known internationally as vol-au-vent. Portion size:
If your airfryer is smaller, you can warm the vol-au-vent cases in two batches. They only take a few minutes, and the sauce can easily be kept warm in the meantime.
Nutrition
Calories: 530kcalCarbohydrates: 28gProtein: 28gFat: 33gSaturated fat: 18gPolyunsaturated fat: 2gMonounsaturated fat: 9gTrans fat: 1gCholesterol: 125mgSodium: 980mgPotassium: 560mgFiber: 2gSugar: 5gVitamin A: 950IUVitamin C: 6mgCalcium: 120mgIron: 2mgNet carbohydrates: 26g
