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Chicken and Mushroom Vol Au Vent   

HT  PFC  20mins


Makes 12 Bouchées Hot Poultry Vegetables Alcohol Herbs Party Food Canapés Puff Pastry Eggless

Ingredients
12 x 5cm/2” Cooked Vol au Vent Cases
For the filling
50g/2oz Butter
100g/4oz Mushrooms, thinly sliced
2 tbsp Plain Flour
120ml/4fl.oz.Milk

60ml/2fl.oz. White Wine
60ml/2fl.oz. Cream
1 teasp Freshly Chopped Tarragon
Salt & Pepper
100g/4oz Cooked Chicken, finely chopped

Instructions
 

1. Preheat the over to 180C, 350F, Gas Mark 4. Heat the butter in a medium saucepan, add the mushrooms and sauté for a few minutes until soft.


2. Sprinkle the flour over the mushrooms and cook, stirring constantly, for 1-2 minutes.


3. Gradually add the milk and wine, stirring constantly and cook over a medium heat until thickened.


3. Add the cream, chicken, tarragon, salt and pepper and cook for a further 1-2 minutes stirring all the time.


4. Spoon the mixture into the cases, place on a baking tray and bake for 5-8 minutes.

 

More Vol au Vent  Recipes  |  More Party Food Recipes

 

 

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