Have a fabulous informal iftar with these tasty bite-sized delights.
Prep time: 30 mins
Cooking time: 30 mins
Ingredients 400g roll of ready-made puff pastry water, for brushing 1 egg, beaten 4 skinless, boneless chicken breasts 500ml chicken stock 1 bay leaf pinch coriander seeds 1 tbsp oil 1/2 small onion, finely chopped 1 garlic clove, crushed 125ml mayonnaise 100ml crème fraîche 2 tsp curry powder 1 tbsp chutney lemon juice 100g flaked almonds, lightly toasted coriander leaves, to garnish salt and pepper Method: 1. Preheat oven to 200°C. Roll pastry out on a lightly floured surface and cut out 48 discs that are 6cm in diameter. Set aside 24 discs that will be the bases of the vol-au-vents. 2. Cut 4.5cm-diameter discs from the centre of remaining 24 discs, forming rings. Discard inner discs or use them to make smaller vol-au-vents. 3. Brush one side of each ring with a little bit of water and place one ring on one base, moist side down. Pat gently. Prick pastry with a fork. 4. Place vol-au-vents on a baking tray and brush with beaten egg. Bake for 15-20 minutes or until puffed and golden. Remove from oven and let cool. 5. To prepare curried chicken, place chicken breasts in a large pan with chicken stock, bay leaf and coriander seeds and bring to a boil. Reduce heat and simmer for about 15 minutes or until cooked through. Remove chicken and slice into bite-sized pieces. Let cool. Cover and refrigerate. 6. In a small frying pan heat oil and sauté onion and garlic until soft and translucent. Remove from heat. 7. Mix together mayonnaise, crème fraîche, curry powder and chutney in a bowl. Add onion and garlic and combine. Add a squeeze of lemon juice and season. Add chicken to sauce and toss to coat. Refrigerate until needed. 8. To serve, gently break open the vol-au-vents in the centre if needed and spoon in a portion of curried chicken. Garnish with almonds and coriander leaves.