Chicken and asparagus vol-au-vents

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Chicken and asparagus vol-au-vents
  • 4 10cm vol-au-vent cases
  • 1 tablespoon vegetable or olive oil
  • 1 small brown onion, finely chopped
  • 2 clove garlic, crushed
  • 450 gram chicken thigh fillets, trimmed, cut into 2cm pieces
  • 2 teaspoon wholegrain mustard
  • 1/2 cup cream
  • 1 1/2 teaspoon cornflour
  • 1 425g can asparagus tips and cuts, drained
  • 2 teaspoon chopped chives
  • mixed salad, to serve


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.

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