Quick & Easy

Chicken and asparagus vol-au-vents

Chicken and asparagus vol-au-vents



1.Preheat oven to 180°C (160°C fan-forced).
2.Line a baking tray with baking paper. Place vol-au-vent cases on prepared tray. Bake 6-8 minutes, or until crisp. Place vol-au-vents on serving plates.
3.Meanwhile, heat oil in a medium frying pan over moderate heat. Add onion and garlic; cook, stirring, 2 minutes, or until softened. Add chicken; cook, stirring 3-4 minutes, or until browned.
4.Whisk mustard, cream and cornflour in a small jug until smooth. Add to pan; cook, stirring, 2-3 minutes, or until sauce boils and thickens.
5.Add asparagus to chicken mixture. Remove from heat; season. Spoon chicken mixture into vol-au-vent cases. Sprinkle with chives. Serve with salad.

No vol-au-vent cases? Cut thawed puff pastry sheets into quarters (squares). Bake in an oven preheated to 200°C (180°C fan-forced) 10 minutes. Top with chicken mixture to serve.


Related stories