CHICKEN AVOCADO AND MUSHROOM STUFFED VOL-AU-VENTS
This is so simple to make and very yummy, I usually serve this in the really large vol-au-vent shells, but I could not get any, so I had to serve in medium ones. These are not ideal as you can not get much filling into them, I ended up pouring some of the filling over after taking a photo, so we were not eating just pastry cases with no filling, which is ok but does not look the most appealing. I usually buy the 12.5cm cases just so you can get an idea of the size compared to the ones in the photo.
Provided by The Flying Chef
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180 degrees Celsius.
- Heat oil in a pan cook chicken in batches until browned, remove and set to one side.
- Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.
- In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.).
- Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.
- Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min's until hot.
- I served our with honeyed carrots and buttered spinach.
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Danyelle Brown
[email protected]The vol-au-vents were a bit too crispy for my taste. I think I'll try baking them for a shorter amount of time next time.
rehana Akter
[email protected]These were so easy to make and they're perfect for a party. I'll definitely be making them again.
Sultana Himu
[email protected]I'm allergic to mushrooms, so I substituted chopped zucchini in the filling. It turned out great!
YTX GAMING MIM
[email protected]These were a bit bland for my taste. I think I'll add some more seasoning next time.
Uzair Ahmed
[email protected]I'm not a huge fan of mushrooms, but I loved these vol-au-vents. The avocado and chicken really balanced out the flavor of the mushrooms.
Olalekan Seleem
[email protected]These were a bit more work than I expected, but they were worth it. They looked so impressive on the table and they tasted even better.
BM SajjaD
[email protected]This recipe is a great way to use up leftover chicken. I also added some chopped bacon to the filling, which gave it a nice smoky flavor.
Ketan Saeed
[email protected]The filling was flavorful, but the vol-au-vents were a bit soggy. I think I'll try baking them for a few minutes before filling them next time.
Ahmed Jamali
[email protected]These chicken avocado and mushroom stuffed vol-au-vents were so easy to make and they turned out so delicious! I will definitely be making them again.
Sinqobile Ngwane
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The combination of chicken, avocado, and mushrooms is perfect, and the vol-au-vents are such a fun way to serve it. I've even used this recipe for potlucks and it's always a hi
Balawal Azeem
[email protected]This recipe was a huge hit at my dinner party! The chicken, avocado, and mushroom filling was incredibly flavorful, and the vol-au-vents were the perfect vessel to hold it all together. I highly recommend this recipe to anyone looking for a delicious