Ingredients
-
2
-
1
-
2
-
1
-
1/4
-
1/4
-
1
-
250
-
2
-
2
-
1
-
2
-
-
-
Directions
Chicken Vol-Au-Vents, I first used this recipe as an entree for two on Valentines Day It was given to me by a family friend You can also use a pack of 6 or 12 mini vol-au-vents as appetizers Since then I have made them again and I didn’t have tarragon so used sage So I think you can put your favourite spice instead of the tarragon as the sage worked well I didn’t have cream so used cream cheese I had a question regarding vol-au-vent cases and after researching on many web pages and even posting a question in the forum I found out that vol-au-vent cases are the same thing as puff pastry shells So if you are using puff pastry shells please follow the instructions on the pack As in Australia the vol-au-vent cases come on the shelf (pre-cooked, ready to use) not the freezer , Delicious! My pastry shells didn’t cook quite right (they were lopsided) but that didn’t detract from the flavor of the filling! I am looking forward to making these again with fresh tarragon I also think mushrooms would be good, subbed for the chicken Made for Spring 2010 PAC
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Steps
|
1
Done
|
Pre-Heat Oven at 180oc. |
|
2
Done
|
Saute Garlic, Spring Onions, Tarragon and Seasoings in the Butter For 2 Minutes. |
|
3
Done
|
Reduce Heat, Add Sliced Chicken and Cook Until Tender, About 5 Minutes. |
|
4
Done
|
Add Wine and Cream and Bring to the Boil. |
|
5
Done
|
Combine Cornflour With Water, Then Add to the Chicken and Stir Until Thickened. |
|
6
Done
|
Spoon Into the Vol-Au-Vent Cases |
|
7
Done
|
Heat in the Oven For 5 Mintes. |
|
8
Done
|
Serve It Hot. |
