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Chicken and Asparagus Vol-Au-Vents

Here's how you make Chicken and Asparagus Vol-Au-Vents
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  • Servings: 4
  • Prep: 15m
  • Cook: 10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 tablespoon oil (vegetable oil or olive oil)
  • 1 brown onion (small finely chopped)
  • 2 garlic cloves (minced)
  • 450 grams fresh chicken thigh fillets (trimmed cut into 2cm pieces)
  • 2 teaspoons mustard (wholegrain)
  • 1/2 cup cream
  • Cornflour, to thicken (maybe 2 desertspoons)
  • 425 grams asparagus (canned tips and cuts, drained)
  • 2 teaspoons chives (chopped)
  • Mixed salad green (to serve)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 180C (160C fan forced).

  • Step 2: 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.

  • Step 3: 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.

  • Step 4: Whisk mustard, cream and cornflour in a small jug until smooth.

  • Step 5: Add to pan, cook and stir for 2 to 3 minutes or until sauce boils and thickens.

  • Step 6: Add asparagus to chicken mix.

  • Step 7: 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

Don't forget the following tips and variations.
  • 4 large vol-au-vent cases (pastry shells)

We hope you enjoy this recipe!

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