This recipe first appeared in Food magazine issue 61.
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Ingredients
Method
1.Preheat the oven to 170ºC. Heat the oil in a medium pan and sauté the leek, garlic, tarragon and mushrooms until fragrant and softened.
2.Add the chicken meat and sprinkle over the flour. Stir to combine, then slowly add the hot chicken stock, mixing it to create a smooth, thick sauce.
3.Simmer for 5 minutes, then turn off the heat and stir in the cream. Season to taste. Warm the vol-au-vent cases on a tray in the preheated oven for 4-5 minutes. Remove them from the oven and spoon in the chicken and mushroom filling. Sprinkle over the chopped parsley and cracked pepper to garnish.
