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Serves 4 Filling : - 2 chicken or turkey breasts - 4 thin slices bacon - 150 g mild Comté - 60 g butter - a dash of oil - 1 leek - 1 bunch black grapes - 8 walnuts - 300 g puff pastry - 1 egg Comté Sauce : - 40 g butter - 40 g flour - 1/2 liter milk - 2 dl white Jura wine - 200 g mild Comté - salt, pepper, nutmeg Roll out the dough 5 mm thick and cut it into 4 square or rounds. Gild with the beaten egg and bake in a 220°C oven. Making the filling : Thinly slice the leek and sauté without browning in 40 g butter. If need be add a little water to finish cooking. Cut the bacon into small dice and 1/3 of the Comté into thin slices. Sauté the chicken or turkey breasts, then the bacon in a mixture of oil and butter. Cut the meat into small dice. Making the sauce : Make a béchamel sauce with the butter, flour and milk. Add the white wine and reduce 10 minutes stirring constantly. Add 200 g grated Comté and the seasonings. Assemble the plates : Remove a lid from the cooked puff pastry and fill each one with the chicken or turkey, half the sliced Comté, the leeks, bacon bits and the rest of the Comté. Cover with the lid and heat in a medium oven. Add half the grapes cut in half and seeded to the sauce. Coat the plates with the sauce, place the vol-au-vents on the sauce and garnish with grapes and walnuts. This very simple dish is delicious served with a chilled white Chardonnay or Savagnin Jura wine. Filling : - 2 chicken or turkey breasts - 4 thin slices bacon - 150 g mild Comté - 60 g butter - a dash of oil - 1 leek - 1 bunch black grapes - 8 walnuts - 300 g puff pastry - 1 egg Comté Sauce : - 40 g butter - 40 g flour - 1/2 liter milk - 2 dl white Jura wine - 200 g mild Comté - salt, pepper, nutmeg Roll out the dough 5 mm thick and cut it into 4 square or rounds. Gild with the beaten egg and bake in a 220°C oven. Making the filling : Thinly slice the leek and sauté without browning in 40 g butter. If need be add a little water to finish cooking. Cut the bacon into small dice and 1/3 of the Comté into thin slices. Sauté the chicken or turkey breasts, then the bacon in a mixture of oil and butter. Cut the meat into small dice. Making the sauce : Make a béchamel sauce with the butter, flour and milk. Add the white wine and reduce 10 minutes stirring constantly. Add 200 g grated Comté and the seasonings. Assemble the plates : Remove a lid from the cooked puff pastry and fill each one with the chicken or turkey, half the sliced Comté, the leeks, bacon bits and the rest of the Comté. Cover with the lid and heat in a medium oven. Add half the grapes cut in half and seeded to the sauce. Coat the plates with the sauce, place the vol-au-vents on the sauce and garnish with grapes and walnuts. This very simple dish is delicious served with a chilled white Chardonnay or Savagnin Jura wine. Publiées avec l'aimable autorisation du CIGC. |
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