Christmas Vol au Vents

Serves 8

INGREDIENTS:

350g all butter puff pastry

Flour, for dusting

1 large egg yolk mixed with some water to loosen

METHOD:

1. Preheat the oven to 180ºC/gas 4 and line a baking tray with greaseproof paper.

2. Roll out the pastry on a lightly floured surface and cut into 12 x 6cm circles using a fluted cookie cutter. Score a smaller circle inside each one again using a fluted cookie cutter, leaving a 1cm border, taking care not to cut the pastry all the way through.

3. Place the circles on the baking tray and lightly egg wash the circles. Bake in the pre-heated oven for about 15 minutes until puffed up, crisp and golden. Leave to cool on a wire rack.

4. Using a knife cut the top lid/hat off the vol au vents and carefully hollow out a hole in each one.

Creamy chicken and leek filling

Serves 12

Ingredients

120g chicken breast fillet

180ml chicken stock

1 tbsp olive oil

50g pancetta

½ small leek, finely sliced

1 garlic clove, crushed

1 shallot, finely chopped

1 tsp fresh thyme leaves, chopped

30ml white wine

30ml double cream

Sea salt and freshly ground black pepper

Method

1. Place the chicken and stock in a small saucepan and bring to a gentle simmer over a medium heat. Reduce the heat to low and cook for 5 minutes. Remove from the heat and set aside for 10 minutes or until the chicken is just cooked through. Transfer the chicken to a plate and reserve the cooking liquid. Use 2 forks to shred the chicken and place in a medium bowl.

2. Place a frying pan over a medium heat, pour in the olive oil, followed by the pancetta and cook for 5 minutes. Add the leeks, shallots and garlic and cook, stirring, for a further 3 minutes and then mix into the chicken.

3. Return the pan to the heat, add the wine and cook until reduced by half, then add the reserved cooking liquid. Bring to the boil, then reduce the heat and simmer for 2 minutes, then stir in the double cream and fresh thyme. Add the chicken mixture and heat through. Season with sea salt and freshly ground black pepper.

Mushroom and tarragon filling

Serves 12

Ingredients

Olive oil

250g chestnut mushrooms, sliced

2 cloves of garlic, crushed

1 tbsp fresh tarragon, finely chopped

1 tbsp fresh lemon juice

2 tbsp crème fraîche

Sea salt and freshly ground black pepper

Method

1. Place a frying pan over a medium heat and add the olive oil. Add the mushrooms and garlic to the pan, season with sea salt and freshly ground black pepper. Toss and cook for 5 minutes until the mushrooms are golden in colour

2. Reduce the heat to low and add the crème fraiche, tarragon and lemon juice. Stir and cook for 2 minutes.