Karen Coakly's chicken, leek & parmesan vol au vents: Today
Updated / Wednesday, 6 Apr 2022 14:32
Ingredients
- 1 leek, washed and finely sliced
- 250g cooked chicken chopped
- 2 tbsp of butter
- 2 tbsp of flour
- 125 ml of dry white wine
- 250 ml of milk
- 1 egg beaten
- Handful of fresh grated parmesan
- 4 frozen vol au vents cases
- Salt and pepper
- 1 tsp oil
Method
- Preheat oven to 220 degrees.
- Place the vol au vents on a baking sheet, brush with the beaten egg and place in the oven for 10-15 minutes at 200 degrees or until golden. Remove and place on a wire rack.
- In the meantime sautée the leek in the oil until softened.
- Add the butter and allow it to melt, when it's melted add the flour and cook for 1 minute.
- Add the wine and stir, allowing it to thicken before adding the milk.
- Slowly whisk in the milk season well with salt and pepper until its thick and creamy.
- Add the cooked chicken, parmesan and allow to cook until the chicken is heated thoroughly.
- Cut the little lid off the vol au vent cases and fill... ET VOILA!
