Recipe by Chef floWer
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.
Top Review by Outta Here
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.
- 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 See How It's Made
- Pre-heat oven at 180oc.
- Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
- Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
- Add wine and cream and bring to the boil.
- Combine cornflour with water, then add to the chicken and stir until thickened.
- Spoon into the vol-au-vent cases
- Heat in the oven for 5 mintes.
- Serve it hot.