Ingredients
- 4 puff pastry vol-au-vents, 75mm in diameter
- 200g chicken breast
- 1 can (184g) SNOB sliced mushrooms
- 1/2 onion
- 40g flour
- 250ml milk
- SNOB olive oil
- Chicken stock concentrate
- Salt and pepper
- Parsley, to decorate
Preparation
- First, chop the chicken into small pieces. Then cook the chicken in water with the chicken stock concentrate. Once ready, drain and set aside.
- Sauté the SNOB sliced mushrooms in a pan with a little oil, and set aside.
- Now prepare the béchamel sauce: in a pot, brown two tablespoons of flour in a little oil. Once the flour has toasted a little, gradually add the milk, stirring constantly so no lumps form. Season with salt and pepper and let it cook for about ten minutes. Season with salt, pepper and a pinch of nutmeg.
- Once the sauce has thickened slightly, add the chicken and mushrooms. Stir until all the ingredients are well combined, then fill the vol-au-vents with the mixture.
- Preheat the oven to 180°C and, once ready, bake the vol-au-vents for about five minutes, watching so they don’t burn.
