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Coriander Chicken and Fennel Seeds and Rosemary Pulled Pork Vol-au-Vents

Modern vol-au-vents with two distinct fillings: a spicy coriander chicken and a slow-cooked rosemary and fennel pulled pork.

BakingChickenPorkPastryParty Food
Estimated Nutrition
Calories
192.9
kcal / serving
9260.5 kcal total
Carbs
13.3g
per serving
640.2 g total
Fat
13.7g
per serving
655.8 g total
Protein
4.1g
per serving
195.4 g total
Cook Time
150
minutes
Serves
48
vol-au-vents
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Soy Sauce
Dark
Dairy
60
g
Unsalted Butter
Part of the total 560g, for the dough
500
g
Unsalted Butter
Remaining block for laminating
1
piece
Egg
Large, free-range, for egg wash
1
tbsp
Greek Yogurt
Full-fat
25
g
Butter
For sautéing pork
Fruits
0.5
tsp
Lemon Juice
For pastry
1
piece
Lemon
Juice only
GrainsCereals
500
g
Plain Flour
Plus extra for dusting
Liquids
500
ml
Apple Juice
Clear
Meat
300
g
Chicken Thigh
Boneless, chopped into small pieces
400
g
Pork Shoulder Steaks
Approximately 6 steaks
NutsSeeds
1.5
tsp
Table Salt
For pastry
1
handful
Coriander
Fresh, roughly chopped
2
clove
Garlic
Finely chopped
1
tsp
Table Salt
For chicken
1
tsp
Coriander Seed
Ground
0.25
tsp
Turmeric
Ground
2
tsp
Fennel Seed
2
tsp
Rosemary
Fresh, chopped
0.5
tsp
Salt
For pork
OilsFats
1
tbsp
Vegetable Oil
For frying
Vegetables
1
piece
White Onion
Medium, roughly chopped
1
piece
Green Pepper
Small, seeds removed, roughly chopped
2
piece
Green Birds Eye Chilli
Seeds removed, finely chopped
2
cm
Ginger
Fresh root, peeled and finely chopped

Method

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