Name: Mini chicken and mushroom vol-au-vents
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 tablespoon oil; 1/2 leek, finely sliced; 1 teaspoon crushed garlic; 1/2 teaspoon dried tarragon; 1 cup sliced button mushrooms; 1 cup diced roasted chicken or deli chicken meat; 1/4 cup flour; 1 cup hot chicken stock; 1/4 cup cream; salt and freshly ground black pepper to taste; 24 mini vol-au-vent cases; chopped parsley, cracked black pepper to garnish

Mini chicken and mushroom vol-au-vents

Start your next party off in delicious style with this irresistible mini chicken and mushroom vol-au-vents recipe. These tasty canapés also happen to be diabetes-friendly

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Makes 24

Prep

20M

Cook

10M

Total

30M

This recipe first appeared in Food magazine issue 61.

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Ingredients

2 tablespoon oil

1/2 leek, finely sliced

1 teaspoon crushed garlic

1/2 teaspoon dried tarragon

1 cup sliced button mushrooms

1 cup diced roasted chicken or deli chicken meat

1/4 cup flour

1 cup hot chicken stock

1/4 cup cream

salt and freshly ground black pepper to taste

24 mini vol-au-vent cases

chopped parsley, cracked black pepper to garnish

Method

1.Preheat the oven to 170ºC. Heat the oil in a medium pan and sauté the leek, garlic, tarragon and mushrooms until fragrant and softened.

2.Add the chicken meat and sprinkle over the flour. Stir to combine, then slowly add the hot chicken stock, mixing it to create a smooth, thick sauce.

3.Simmer for 5 minutes, then turn off the heat and stir in the cream. Season to taste. Warm the vol-au-vent cases on a tray in the preheated oven for 4-5 minutes. Remove them from the oven and spoon in the chicken and mushroom filling. Sprinkle over the chopped parsley and cracked pepper to garnish.

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Ingredients

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