Chicken and Mushroom Vol-au-Vents
Unlimited access. Half the price.
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.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.