Chicken vol-au-vents



chicken vol-au-vents

                                                                

 2 packets of puff pastry sheets or shells or vol-au-vent cases

4 garlic cloves, crushed

2 stems of leek, chopped

1/2 cup onion, chopped

1/2 cup mushrooms, chopped

1 tsp tarragon

1/4 tsp salt

1/4 tsp paprika

1/2 tsp pepper

1 tbsp butter

1/2 lb. chicken thigh fillets, diced

2 tbsp white wine

2 tbsp cream

1 tbsp all purpose flour

1/2 cup shredded cheese ( optional)

Saute garlic, leeks, onions and mushrooms  in butter. Add the flour. Cook for 3 minutes. Add seasonings. Reduce heat. Add chicken. Cook for 5 minutes or more till chicken is cooked. Add wine, then cream. Stir till thickened. Spoon into vol-au-vent cases. Heat in oven for 5 minutes at 350 F.

If using puff pastry sheets, make cases, prior to filling. I couldn't get pre-made shells here, and made the cases from Pepperidge Farm puff pastry sheets. Use 2 sheets together. Place one on top of the other. Press firmly. Cut 2" rounds from sheets. Score a smaller round inside each 2" circle, leaving 1/4" border-- do not cut all the way through. Bake them for 10 minutes at 425 F. Remove the soft center carefully using a fork, or just push it in. Cool.

PS: one quick and easy way to make the filling -- to get some readymade roast or fried chicken pieces from the store ;)