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?