Chicken And Leek Vol Au Vents

The essential canape - these chicken and leek vol-au-vents will delight all your guests.

The ingredient of Chicken And Leek Vol Au Vents

• 2 tsp olive oil
• 2 leeks white part sliced green share reserved
• 750g chicken thigh fillets diced
• 2 tbsp plain flour
• 185ml can carnation lighthearted creamy evaporated milk
• 3 tsp grainy mustard
• 4 x 60g vol au ventilate cases
• 1 3 cup olive oil extra or vegetable oil for deep frying

The Instruction of chicken and leek vol au vents

• preheat oven to 180u00b0c heat oil in a non stick frying pan more than medium heat amass leek and cook stirring often for 5 minutes or until tender mount up chicken and cook for 5 minutes or until just cooked sprinkle flour greater than chicken union and cook for 1 minute slowly increase be credited with evaporated milk stirring for eternity until competently combined ensue mustard and mix up until combined bring to the boil separate from heat and set aside to cool slightly
• place vol au vents onto a baking tray lined gone baking paper spoon cooled chicken incorporation combination into vol au vents bake for 15 minutes or until incensed through
• meanwhile finely shred reserved green share part of leeks you will infatuation in the region of 1 cup heat the further oil in a small saucepan beyond a medium high heat similar to oil is hot see note cook leeks in 3 batches for 1 minute or until golden transfer to a plate lined similar to paper towel
• help vol au vents topped next shredded leek

Nutritions of Chicken And Leek Vol Au Vents

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