by Honey, You Baked!
This chicken vol au vents recipe is part of our Baby Shower Menu series. Make sure you check out our other mouth watering recipes!
Makes 24 bite sized cases
You Will Need:
24 mini Vol au Vent cases (available from good Deli’s and supermarkets)
50g Butter
½ cup Plain Flour
1 small handful of Fresh Thyme
Salt & Cracked Black Pepper to taste
1 Tablespoon Olive Oil
½ cup cream
1 cup milk (approx)
½ bunch fresh Green Asparagus
½ Chicken Breast
The How To:
Preheat your oven to 180Deg C (or as per packet instructions for cases);
Cook your Chicken breast in the olive oil in a pan until done. Remove and set aside;
Cook your Asparagus in the same pan quickly – just for a few minutes. Remove & Set Aside;
Heat a saucepan on a medium heat and add your butter, flour & thyme. Cook out the flour for a minute or so to make a roux. Quickly add the milk, a little at a time, whisking thoroughly as you go. You don’t want the mixture to catch on the bottom of the pan! Once your milk is added, continue in the same manner with the cream. Turn the heat right down to low and keep whisking until you have a lovely, thick sauce;
Dice up your chicken into small pieces and thinly slice your asparagus. Carefully mix this into your sauce and season with salt & pepper. Feel free to add any chicken juices – don’t waste the good flavour!
Place your vol au vent pastry cases on an oven tray and spoon in your mixture;
Bake for approx 10-15mins and serve immediately.
Honey, You Baked! is Danni & Mel, two friends and mummies who used to work, cook and play together in Sydney. Now Mel has moved home to Tasmania and the girls spend time blogging about Baking, Making, Books, Babies and just about everything else in between! Drop them a line on facebook or twitter, they would love to hear from you!
