Chicken and tarragon vol au vents
reduced-fat puff pastry
92 g, (2 sheets)
1 medium, lightly beaten
skinless chicken breast
324 g, (buy 2x 180g), fat trimmed
2 whole, thinly sliced
reduced-fat evaporated milk
frozen green peas
1 cup(s), (120g)
- Preheat oven to 200˚C or 180˚C fan-forced. Line a baking tray with baking paper. Using a 10cm round cutter, cut 4 rounds from 1 pastry sheet. Place on prepared tray and lightly brush with water.
- Cut 2 10cm rounds from remaining pastry. Using an 8cm round cutter, cut 4 smaller circles from these pastry rounds and discard. Place pastry 'rings' over 10cm rounds on tray. Brush with egg. Bake for 8 minutes or until puffed and golden. Set aside.
- Meanwhile, place chicken in a saucepan. Cover with water and bring to the boil. Reduce heat and simmer, uncovered, for 7 minutes. Set aside in pan, covered, for 10 minutes or until cooked through. Drain. Using 2 forks, shred chicken.
- Heat oil in a large non-stick frying pan over medium heat. Add leek and cook, stirring, for 5 minutes or until softened. Whisk cornflour and 2 tablespoons milk in a jug. Add cornflour mixture and remaining milk to pan and bring to boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened. Add chicken, tarragon and peas and cook until heated through. Season with salt and pepper. Spoon chicken mixture into vol-au-vent cases.