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
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