Ingredients
Serves 6
- 12 pre-cut vol au vent cases ( or pre cooked)
- 1 Onion peeled & diced
- 2 cloves garlic peeled & crushed
- 10 mushrooms sliced
- Drizzle of rapeseed oil
- 25g butter
- 2 table spoon plain flour
- 25ml white wine
- 250 ml Chicken Stock
- 50ml Cream
- 50g Grated Cheese of your choice
- Few twists freshly ground pepper
Filling
- 250g Cooked Chicken
- 250g Cooked Ham
To serve
- Few sprigs fresh chopped parsley
Method
- If using pre-cut vol au vents cases bake in an oven at 200 degrees c or as per instructions of product
- To make the sauce add the oil and butter to a pot on a medium heat. Sweat the diced onion and garlic for 3-4 minutes. Add the sliced mushroom and sweat for a further 4 minutes.
- Season with freshly ground pepper. Add the wine and allow the wine to reduce on a simmer heat for 3 minutes.
- Add the flour and combine then add the stock (warm it up) Simmer for 8 minutes stirring occasionally. Add the cream and simmer for further 4 minutes.
- Add the grated cheese I'm using parmesan and sauce will be slightly thick at this stage. Add the chopped cooked chicken and ham then combine. Allow cool for few minutes.
- Remove the cap of the pastry case and fill with the mix. Place cap on top and place each filled vol au vent on a tray.
- Reduce the heat of the oven to 160 degrees C and warm the vol-au-vents for 15 minutes and serve with chopped parsley.
