Chicken Avocado And Mushroom Vol Au Vents Recipes

CHICKEN AVOCADO AND MUSHROOM VOL-AU-VENTS

Steps:

• Note: I could not get large vol-au-vent cases and used medium ones, they are just too small you can't fit enough filling in so there is too much pastry. For photo purposes I didn't overfill, but if this size is all you can get I suggest over stuffing and pouring extra filling and sauce over the top when dishing out. It doesn't look as pretty but you get a good ratio of filling to pastry and it still tastes delicious. The quantity of filling is for large cases and works well, but is to much for such small cases (hence over stuff). I used 2 cases for myself but gave 3 to my hubby.
• Heat oil in a pan and add onion and garlic, cook until onion softens, add mushrooms and cook until soft. Set aside.
• Wipe pan clean and add some more oil add seasoned breasts and cook both sides until cooked through. Remove and chop chicken into chunks. Set to one side.
• Pour milk in a pan with stock and heat. Add a little water to cornflour mix and pour half of the liquid into the milk, stir until mixture thickens slightly.
• Add wine, Dijon mustard, cayenne and cream stir to combine, add the rest of the cornflour and stir until mixture thickens.
• Return mushrooms, onion and chicken to cream mixture, add the thyme and avocado and stir in gently to combine. Keep hot until serving.
• Place vol-au-vent cases on an oven tray. Bake in a moderate oven about 5 Min's or until heated through.
• To serve place cases on plate and spoon filling into them. I served mine with honeyed carrots and buttery garlic spinach.

CHICKEN AVOCADO AND MUSHROOM STUFFED VOL-AU-VENTS

Steps:

• Pre-heat oven to 180 degrees Celsius.
• Heat oil in a pan cook chicken in batches until browned, remove and set to one side.
• Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.
• In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.).
• Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.
• Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min's until hot.
• I served our with honeyed carrots and buttered spinach.