Here is a recipe my daughters love!!!!
It came about as my husband really likes Chicken Vol au vents, but like most commercial products, the vol-au-vent pastry casings have soy in them (what doesn't these days). So I had to be creative to make something that Miss Minnie could also have. I have made the vol-au-vent casings in the past but I had to make the puff pastry from scratch as I am yet tot find one that is soy free….. way too time consuming to do on a regular basis.
Whilst visiting my in-laws, my mother-in-law told me about a filo pastry that was soy free. And it just so happened that that night she was cooking vol-au-vents…. excellent let's see if it will work. And it did. My girls just love them and so does Brett!!!!
What is even better they are so easy to make….
I do have to say this is the recipe my mother-in-law taught me. I have made a few modifications along the way. But she was the one who taught me – I had never had vol-au-vents until she made them for me!
(just soy free – see below for a dairy free alternative)
1 packet of filo pastry (check the ingredients if you have allergies) – I used about 16 sheets
2 x chicken breast (or 500g) diced
1 x medium brown onion diced
300ml of thickened cream
2 tbls of corn flour
2 x cloves of garlic crushed (I use 2 tsp of already crushed garlic)
2 tbls of whole grain mustard
3/4 cup of broccoli florets (cut quite small)
spray sunflower oil (or vegetable/canola oil) OR melted butter for the filo pastry
1. remove filo pastry from the fridge and bring to room temperature as per directions on the packet. this will ensure it doesn't crack (well too much!) Preheat oven to 180 deg cel (or 350 deg F)
2. spray a medium saucepan with cooking oil (we use sunflower oil)
3. place saucepan over a medium heat on the stove and let it heat for a few minutes
4. add crush garlic and onions – sautee until transparent (reduce the heat if you need to)
5. add diced chicken breast and cook until brown
6. add broccoli, whole grain mustard and thickened cream.
7. bring to the boil and them simmer for 5 minutes letting it reduce slightly
8. mix cornflour with a light water to form a smooth paste and add to the saucepan stirring constantly until thickened (add a little water if it thickens really quickly).
9. remove from heat and let sit for a few minutes to cool whilst you prepare the filo pastry.
10. line a large baking tray with baking paper
11. remove filo pastry from wrap but make sure you keep it covered to prevent drying out.
12. lay one sheet of filo pastry down on a clean flat surface (i usually use my cookie sheet for this) and spray with oil (or brush with melted butter)
13. lay another sheet of filo pastry on top and smooth out.
14. repeat steps 12 and 13 with two more sheets of pastry (4 in total)
15. cut pastry into quarters.
16. spoon 2 tbls of chicken mixture into the middle of the pastry and then fold each corner of the pastry into the centre pressing together to make a parcel.
17. place parcel on a baking tray.
18. repeat with other squares.
19. repeat steps 12-18 with remaining pastry and mixture. I usually get 12-16 parcels.
20. lightly spray parcels with oil and then place trays in oven for for 10mintues and cook until golden brown. Keep a close eye on them as they can burn easily.
21. remove and serve with either salad or mashed potato.
Dairy Free alternative:
– replace the 300ml of thickened cream with either
– 300ml of rice milk and use 2.5-3tbls of cornflour
– 300ml of chicken stock and 2/5-3tbls of cornflour
you can add all sorts of ingredients to the mix…. mushrooms, carrot, corn…. the list is endless.