Quick and simple finger food.


  • 250 ml thick white sauce (made with half chicken stock and half milk)
  • 450 g cooked chicken
  • 1 tblsp cream
  • 12 medium-size or 24 cocktail-size cooked vol-au-vent cases
  • salt and pepper
  • paprika


  • Simply mix the chicken well in the sauce and season to taste.
  • Spoon into the vol-au-vent cases and sprinkle the paprika over the top.

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