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questions about filo pastry and vol au vents

(2 Posts)

When you buy a pack of filo pastry, how many sheets come in it? Its not for the vol au vents, I am using puff for those.

When making chicken vol au vents, is it just a white sauce with chicken? Or is it a roux then chicken stock added? Would that end up white or like gravy?

Also, I assume I have to cook the pastry and the filling seperate and then put them together at the last minute?

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