Recipe Vol-au-vent
Ingredients
- Macphie Béchamel with Butter Sauce
- Macphie GlenGlaze®
- Pre-made puff pastry
- Chicken breast
- Leeks
- English mustard
Method
Roll out the puff pastry to around 2cm in thickness and cut to required size, allow to rest for 5 minutes.
Score the centre with a small cutter and brush well with Macphie GlenGlaze®.
Place into a pre-heated oven at 190°C for 8-10 minutes until fully cooked and golden brown.
Meanwhile, dice the chicken and cook in a frying pan. Once almost cooked, shred the leeks and add to the frying pan for a further 3 minutes.
Add Macphie Béchamel with Butter Sauce and heat through, add a small amount of English mustard to taste.
Once the puff pastry is cooked, carefully remove the centre (where you scored) with a sharp knife and fill with the hot chicken and leek mix.
