The essential canape – these chicken and asparagus Vol au Vents were made in monster size in order to create an entire meal. These were easy to make and the vol au vent cases can be made from pastry or bought from most major supermarkets. I’d recommend buying them as the pastry can be very tedious to work with and difficult to obtain a satisfactory consistency.
- Preheat oven to 180°C. Heat oil in a non-stick frying pan over medium heat. Add asparagus (it doesn’t matter if it comes out all mushed up or they can be chopped to smaller lengths) and cook, stirring often, for 5 minutes or until tender. Add smoked chicken and cream and cook for 5 minutes or until just simmering. Add white wine and continue to simmer for 1 minute. Slowly add butter and flour to thicken the mixture (cheese can also be added to thicken), stirring constantly until well combined. Add pepper and salt to taste and stir until combined and a thick mixture is formed. Bring to the boil. Remove from heat and set aside to cool slightly.
- Place vol au vents onto a baking tray lined with baking paper. Spoon cooled chicken mixture into vol au vents. Optionally add some parmesan and mozzarella to the top to add a cheesy taste. Bake for 15 minutes or until heated through.
- Meanwhile, prepare a side salad and wait for the vol au vents to bake.
I also used the leftover ingredients of the vol au vent fill over rice the next day which proved just as tasty. 🙂