Chicken and Asparagus Vol-Au-Vents
November 03, 2014
"From Recipe+. As recipe is with a salad it becomes a meal but you could serve this in small vol-au-vent shells as an appetizer."
- Serving Size: 1 (284.1 g)
- Calories 371
- Total Fat - 28.1 g
- Saturated Fat - 9.2 g
- Cholesterol - 130.1 mg
- Sodium - 130.6 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 2.8 g
- Sugars - 3.3 g
- Protein - 21.9 g
- Calcium - 74.3 mg
- Iron - 3.2 mg
- Vitamin C - 9 mg
- Thiamin - 0.3 mg
Preheat oven to 180C (160C fan forced).
Line a baking tray with baking paper and place vol-au-vent cases on prepared tray and bake for 6 to 8 minutes or until crisp and then place vol-au-vents on serving plates.
Meanwhile heat oil in medium frying pan over moderate heat and add onion and garlic and cook and stir for 2 minutes or until softened and then add chicken, cook and stir for 3 to 4 minutes or until browned.
Whisk mustard, cream and cornflour in a small jug until smooth.
Add to pan, cook and stir for 2 to 3 minutes or until sauce boils and thickens.
Add asparagus to chicken mix.
Remove from heat and season and then spoon chicken mix into vol-au-vent cases and sprinkle with chives and serve with salad.
Tips & Variations
- 4 large vol-au-vent cases (pastry shells)