This dish is very popular for holidays and Shabbat!
Ingredients :
A roll of frozen puff pastry
600g of cubed (white) chicken (or veal, or beef)
4 tablespoons of flour
1 tablespoon of marakof
1 tablespoon of marak mushrooms
4 tablespoons of oil
500g of fresh or canned mushrooms
a large box of pitted olives
2 glasses of dry white wine
one large chopped onion and two chopped garlic cloves
half a bunch of coriander
Pepper
Salt
Water (about one or two glasses)
Preparation
1 – In a large pan, fry the chicken seasoned with salt and pepper in oil. Remove the meat as soon as it is cooked.
2 – In the same pan, cook the onion and garlic for 10 minutes, then add the sliced mushrooms. Season with salt and pepper.
3 – Next, add the olives, spices, and marak. Then return the meat.
4 – Add the flour, stir, and cook for two more minutes. Gradually add the white wine while stirring vigorously, making sure it doesn't stick to the bottom of the pot.
5 – If there is not enough stock, add a glass of water.
6 – To prepare the vol-au-vents, roll out the dough and make hollow and solid circles, and keep the small circle as a hat, and place 3 circles per vol-au-vent and glue each of the circles beforehand with a beaten egg and bake in an oven preheated to 190 degrees.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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