Food

(makes 24)

Friday - - News -

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.

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