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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 I 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 I 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. Ingredients:
2 (100 g) vol-au-vent cases or 2 (100 g) puff pastry shells |
1 garlic clove, crushed |
2 spring onions, sliced |
1 teaspoon dried tarragon |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon butter |
250 g chicken thigh fillets, sliced |
2 tablespoons white wine |
2 tablespoons cream |
1 teaspoon cornflour |
2 teaspoons water |
Directions:
1. Pre-heat oven at 180oc.
2. Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
3. Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
4. Add wine and cream and bring to the boil.
5. Combine cornflour with water, then add to the chicken and stir until thickened.
6. Spoon into the vol-au-vent cases
7. Heat in the oven for 5 mintes.
8. Serve it hot.
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