Recipe by : Jo Wilcox
Photography by : Jae Frew
This recipe first appeared in Food magazine issue 86.
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Ingredients
Method
1.Preheat the oven to 180°C.
2.Heat the butter in a pan and sauté the celery, onion, garlic and dill until soft.
3.Add the flour and cook for 1 minute, then gradually add the hot milk, stirring until smooth and creamy. Add the chicken and cook a further 2 minutes.
4.Divide the mixture between the vol-au-vent cases, top with walnuts and warm through in the oven. Serve on a platter garnished with fresh dill and black pepper.
Note
- PER SERVE: Energy: 91kcal, 382kj Protein: 8g Fat: 4g Saturated fat: 2g Cholesterol: 25mg Carbohydrate: 5g Fibre: 0g Sodium: 56mg