Chicken vol-au-vent for your party buffet

Ingredients

Chicken Vol-au-vent

250g / 8ozs puff pastry

1 egg beaten

250g / 8ozs cooked chicken [ bit size pieces ]

10 flozs / 1/2 pt white sauce [ hot ]

1 egg yolk

juice of half a lemon

125g / 4ozs button mushrooms

30g / 1oz of butter

1/4 teaspoon ground nutmeg

salt and pepper

Roll out the pastry to 1/2 ins thick now use a saucepan lid 6 to 7 ins diameter.

Cut round the lid with a sharp knife to make 1 round.

Turn the round over and place on a damp baking tray.

Now use a smaller pan lid 4 to 5 ins to cut halfway through the pastry.

Making a circle in the centre leave for 20 mins.

Then brush the top with the beaten egg. Bake in a hot oven 475f or gas 8 for 10 mins.

Reduce the heat to 375f or gas 5 for a further 10 to 15 mins, or until cooked.

Meanwhile put the chicken pieces in to the white sauce and add the egg yolk.

Heat without boiling and add the lemon juice.

Melt the butter in a frying pan and add the mushrooms fry gently for 3 to 5 mins.

Add the mushroom to the sauce and season.

Remove the centre carefully, scoop out the pastry in the centre and spoon in the sauce.

Then replace the centre on top and serve immediately

if you liked the chicken vol-au-vent try the prawn and mushroom bouchees

try the chestnut parfait

Gartin de raisin noir Black grape gratin

try a pork pate

Try a recipe on Ebay

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Chicken vol-au-vent for your party buffet

Ingredients

The Lavender fields of France