Name: Chicken and asparagus vol-au-vents
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 10cm vol-au-vent cases; 1 tablespoon vegetable or olive oil; 1 small brown onion, finely chopped; 2 clove garlic, crushed; 450 gram chicken thigh fillets, trimmed, cut into 2cm pieces; 2 teaspoon wholegrain mustard; 1/2 cup cream; 1 1/2 teaspoon cornflour; 1 425g can asparagus tips and cuts, drained; 2 teaspoon chopped chives; mixed salad, to serve

Chicken and asparagus vol-au-vents

Vol-au-vent is a classic dish, made with chicken in a delicious cream sauce and makes tasty finger food too. For extra flavour and colour add some freshly chopped chives to the cream.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

4 10cm vol-au-vent cases

1 tablespoon vegetable or olive oil

1 small brown onion, finely chopped

2 clove garlic, crushed

450 gram chicken thigh fillets, trimmed, cut into 2cm pieces

2 teaspoon wholegrain mustard

1/2 cup cream

1 1/2 teaspoon cornflour

1 425g can asparagus tips and cuts, drained

2 teaspoon chopped chives

mixed salad, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Line a baking tray with baking paper. Place vol-au-vent cases on prepared tray. Bake 6-8 minutes, or until crisp. Place vol-au-vents on serving plates.

3.Meanwhile, heat oil in a medium frying pan over moderate heat. Add onion and garlic; cook, stirring, 2 minutes, or until softened. Add chicken; cook, stirring 3-4 minutes, or until browned.

4.Whisk mustard, cream and cornflour in a small jug until smooth. Add to pan; cook, stirring, 2-3 minutes, or until sauce boils and thickens.

5.Add asparagus to chicken mixture. Remove from heat; season. Spoon chicken mixture into vol-au-vent cases. Sprinkle with chives. Serve with salad.

No vol-au-vent cases? Cut thawed puff pastry sheets into quarters (squares). Bake in an oven preheated to 200°C (180°C fan-forced) 10 minutes. Top with chicken mixture to serve.
Note

Women's Weekly Food