Ingredients
2 tbsp butter
½ leek, fine sliced
1 tsp crushed garlic
½ tsp dried tarragon
1 cup sliced button mushrooms
1 cup diced roast chicken
¼ cup flour
1 cup hot chicken stock
¼ cup cream
SIDS SALT & PEPPER to taste
24 mini vol-au-vent cases
chopped parsley to garnish
Directions
Preheat oven to 170°C. Sauté leek, garlic, tarragon and mushrooms in butter until fragrant and softened. Add chicken and sprinkle over the flour. Stir to combine then slowly add hot chicken stock, mixing it to create a smooth, thick sauce.
Simmer for 5 minutes then turn off the heat and stir in the cream. Season with SIDS SALT & PEPPER to taste.
Warm the vol-au-vent cases on a tray in the oven for 4-5 minutes. Remove from oven and spoon in the chicken and mushroom filling. Garnish with chopped parsley and serve.
