Chicken and Mushroom Vol-au-Vents
A classic old school recipe that never ceases to impress. Whether it’s the small bitesize cases — my favourite — or the larger ones, this is a great dish to serve alongside chips, wedges, or a simple salad.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
1 pack of vol-au-vent cases, large or medium
1 egg beaten
2 tbsp olive oil
½ leek, finely chopped
200g mushrooms, diced
1 garlic clove, crushed
1 tbsp plain or self-raising flour
250ml chicken stock
200ml warm milk
200g cooked chicken, cut into cubes
Handful fresh parsley, finely chopped
Salt and freshly ground black pepper
Method
Brush the vol-au-vent cases with beaten egg wash and cook as per the packet instructions.
Heat 2 tbsp olive oil in a frying pan on a medium-high heat.
Fry the leek, mushrooms, and garlic for 3-4 minutes until softened and beginning to brown, stirring occasionally.
Add the flour and combine with the ingredients. Cook for 30 seconds.
Gradually add stock, using a whisk to combine and mix well into a sauce; it is very important to use a whisk whilst adding the stock slowly, this will ensure a lump-free consistency every time.
Pour in the warm milk and stir for 2-3 minutes to keep consistency in the sauce.
Add the chicken to the sauce and combine. Season with salt, pepper, and fresh parsley.
Allow the vol-au-vent cases to cool completely before removing their lids and filling with the sauce and meat mixture, placing the lid on top to finish.
Serve with salad, wedges, or chips.
