Chicken Vol-au-Vent

Time:
Prep: 15 minutes, Cook: 20 minutes
Total: ~35 minutes

Serves: 4 vol-au-vents

Ingredients

For the vol-au-vents:
– 4 ready-made puff pastry vol-au-vent cases

For the chicken filling:
– 1 tbsp butter
– 1 tbsp olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 cup cooked chicken breast, diced or shredded
– ½ cup mushrooms, finely chopped
– ½ cup cooking cream
– ¼ cup chicken stock
– 1 tbsp all-purpose flour
– Salt and black pepper, to taste
– ½ tsp dried thyme or mixed herbs
– 1 tbsp chopped parsley (optional)

Method

1. Preheat oven to 180°C (350°F). Warm vol-au-vent cases for 5–7 minutes and set aside.
   2. Heat butter and olive oil in a pan over medium heat. Sauté onion until soft, add garlic.
   3. Add mushrooms and cook until softened, then stir in chicken and herbs.
   4. Sprinkle flour over mixture and stir well. Gradually add chicken stock, then cream.
   5. Simmer until thick and creamy. Season with salt and pepper.
   6. Spoon filling into warm vol-au-vent cases and serve immediately.

Nutrition (approx. per serving)

– Calories: 320 kcal
– Protein: 18 g
– Carbohydrates: 22 g
– Fat: 18 g