Name: Chicken and asparagus vol-au-vents
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 large vol-au-vent cases; 2 teaspoon vegetable or olive oil; 400 gram chicken mince; 425 gram can asparagus spears, drained, coarsely chopped; 420 gram can cream of chicken soup; 1/4 cup light cooking cream; 1/4 cup freshly grated parmesan; 100 gram baby rocket leaves; 1/2 red onion, very thinly sliced; 1/4 cup low-fat french dressing

Chicken and asparagus vol-au-vents

Vol-au-vent is a classic dish, made with chicken in a tasty cream sauce. For tasty finger food, serve in smaller vol-au-vent cases.

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

4 large vol-au-vent cases

2 teaspoon vegetable or olive oil

400 gram chicken mince

425 gram can asparagus spears, drained, coarsely chopped

420 gram can cream of chicken soup

1/4 cup light cooking cream

1/4 cup freshly grated parmesan

100 gram baby rocket leaves

1/2 red onion, very thinly sliced

1/4 cup low-fat french dressing

Method

1.Preheat oven to 180°C/160°C fan forced.

2.Place vol-au-vent cases on a baking tray. Bake for 10 minutes or until hot and crisp.

3.Meanwhile, heat oil in a large frying pan over high heat; add mince and cook, stirring to break up lumps, for 5 minutes or until browned.

4.Add asparagus, soup, cream and parmesan; cook, stirring occasionally, until mixture comes to the boil. Remove pan from heat.

5.Divide chicken mixture equally among cases. Serve topped with combined rocket, onion and dressing.

Vol-au-vents are best served as soon as they’re done. Make ahead: Cook chicken mixture, then freeze in an airtight container for up to 2 months. Thaw in fridge overnight. You can replace the chicken soup with mushroom soup if preferred. For tasty finger food, serve in small vol-au-vent cases. Add some chopped chives to the cream for colour and extra flavour. Price will vary.
Note

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