Chicken Avocado And Mushroom Stuffed Vol-au-vents

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 (12 1/2 cm) pastry vol-au-vent cases (read note above with regards to the ones used in the photo.)
• olive oil
• 700 g chicken breasts, cut into chunks
• 3 garlic cloves, crushed
• 300 g mushrooms, sliced thinly
• 1 leek, sliced thinly
• 1 (60 g) packet cream of chicken soup (the one i buy makes up 1 liter)
• 2 cups milk
• 1 cup chicken stock or 1 cup vegetable stock
• 1 teaspoon dried tarragon
• 1 large avocado, chopped

Recipe

• 1 pre-heat oven to 180 degrees celsius.
• 2 heat oil in a pan cook chicken in batches until browned, remove and set to one side.
• 3 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.
• 4 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.).
• 5 pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.
• 6 place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 min’s until hot.
• 7 i served our with honeyed carrots and buttered spinach.