How to make
The puff pastry is cut into 8 squares.
The two opposite corners of each square are cut and the resulting strips are transferred to the opposite ends. They are placed in a tray and baked in a preheated oven at 390°F (200°C) for 5 minutes and then the oven is reduced to 340°F (170°C) and the baking continues for another 20 minutes.
They are left to cool.
The chicken meat is cut into pieces and stewed in oil.
Add the two types of onions and once they soften, season with rosemary and salt.
Pour the wine and after about 5-6 minutes add the olives.
The dish is cooked, until it remains in fat.
The cold vol-au-vent are filled with the chicken and garnished with fresh vegetables.
Enjoy these Chicken Vol-au-vent!
