Chicken and Leek Vol-au-Vents

Cook time 1 hour 15 minutes (including chilling)
Servings 12


2 sheets ready-rolled butter puff pastry,

1 free-range egg yolk, beaten with 2 tsp water
1 tbsp olive oil
2 chicken breasts, skin-on
2 cloves garlic, crushed
½ leek, white part only, finely chopped
150g button mushrooms, finely chopped
2 tsp plain flour
1 cup chicken stock
1 tsp Dijon mustard
¼ cup pure cream
1 ½ tbsp finely chopped tarragon + extra, to garnish

Chicken and Leek Vol-au-Vents


Preheat oven to 200°C and line a large baking tray with baking paper.

Using a 7cm round cutter, cut out 24 rounds from the puff pastry. Using a 3cm round cutter, cut out the centre of 12 of the rounds, but leave the centre intact. Place the whole rounds on prepared baking trays. Lightly brush with egg yolk mixture. Top with the remaining rounds with the centres intact, then brush lightly with egg yolk mixture again. If time permits, refrigerate for 20 minutes. Bake in oven for 15-20 minutes or until puffed and golden brown. Let cool slightly.

Meanwhile, heat oil in a large non-stick frying saucepan over medium-high heat and cook the chicken, skin side down, until slightly golden, then turn over. Season with salt and pepper then add the garlic, leek and mushrooms and cook for 5 minutes until softened. Sprinkle over flour, stir to combine and cook off for a minute, then add chicken stock, stirring well until you have a smooth, thick sauce. Reduce the heat to medium-low and simmer, covered, for 12-15 minutes or until slightly thickened. Remove the chicken from the heat and chop into small pieces. 

Stir in mustard and cream then remove from the heat and add the chopped chicken back into the sauce. Fold through some chopped tarragon just at the last moment. Season to taste. Set aside, keeping warm.

With a small knife, carefully remove the centre circles of the cooled pastry cases. Spoon chicken mixture into the hole of the pastry cases and garnish with extra tarragon. Serve immediately.