Puff pastry vol-au-vents with chicken ragout
Crisp puff pastry cases filled with a creamy chicken ragout with parsley. A festive starter that is still very easy.
- 40 min
- 4 servings
- Easy
Ingredients
- 4 puff pastry vol-au-vent cases
- 500 mlwater
- 1 chicken stock cube
- 25 gbutter
- 30 gplain flour
- 1 onion (finely chopped)
- 150 groast chicken breast (diced)
- 50 mlcooking cream
- 2 tbspinstant sauce thickener (or 3 for a thicker ragout)
- 3 sprigsfresh parsley (chopped)
- to tastesalt and pepper
Method
- 1
Preheat the oven to 200 °C. Bake the vol-au-vent cases for 12–14 minutes until golden brown.
- 2
Bring the water and stock cube to the boil and stir until dissolved.
- 3
Melt the butter in a pan and gently fry the onion until translucent. Stir in the flour and cook for 2 minutes, stirring.
- 4
Gradually pour in the stock, stirring until you have a smooth sauce. Stir in the chicken and the cream and heat through. Thicken the ragout with the sauce thickener until nice and thick.
- 5
Stir in the parsley and season with salt and pepper. Fill the warm pastry cases with the ragout and serve straight away.
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