This classic Chicken and Asparagus Vol-Au-Vent recipe is perfect for both holiday and dinner party entertaining thanks to its timeless elegance and delicious taste!
Once upon a time, vol-au-vents were considered a rather popular and posh food with their crispy pastry case nestling delectable fillings but these days you hardly hear about them which is such a shame because they are actually rather versatile and make a wonderfully fast and easy appetizer for a dinner party or addition to a stylish brunch or lunch.
These Chicken & Asparagus Vol-Au-Vents are easy and delicious to make thanks to ready-made pastry cases. Just a little note, while I used asparagus in this particular recipe you could easily add mushrooms which also make a great substitution if asparagus isn't your thing.
In Australia you can buy larger vol-au-vent cases from Coles Supermarkets while you can get smaller ones (as used in this recipe) from Woolworths Supermarkets. You can also find them online
You could use the vol-au-vent filling recipe to make yummy toasted sandwiches or pies if you wanted to try something different
Store bought roasted chicken or pre-cooked chopped chicken is a great hack when short on time
Pre-chopped bacon bits will also save you valuable time
YOU WILL NEED
1 cup chopped bacon (rind removed)
1 tablespoon butter
1 brown onion finely chopped
3 garlic cloves finely crushed (or 1 teaspoon minced garlic)
1/3 cup cream
4-5 teaspoon wholegrain mustard
1/2 cup Parmesan cheese
1 teaspoon smoked paprika
2 cups cooked chicken chopped (I used a roasted chicken from my grocery store)
1 x 425g | 15 ounce can drained asparagus (I used the tips & cuts to save time chopping)
24 medium sized ready made vol-au-vent cases (you can do half the cases and halve the entire recipe too).
A little extra smoked paprika, dried thyme flakes, chilli flakes and/or finely slice chives/spring onion for garnishing as you wish for presentation.
In a large frying pan add your chopped bacon and over medium-high heat cook through, allowing the fat to render off the bacon (melt off). Allow to brown and crisp a little.
Add the butter (only if needed, in the case where there is not much fat on your bacon).
Add the onions and garlic and cook until the onion is softened and the garlic is fragrant.
Add the cream, mustard, Parmesan cheese and smoked paprika and mix to combine.
Add the chopped chicken and asparagus and mix through.
Preheat your oven to 180°C/350°F.
Place your vol-au-vent cases on a lined baking sheet and add a teaspoon of mixture to each case (of enough to fill them adequately, they should not overflow).
Heat for 8-10 minutes or until the cases are warmed through.
MAKES 24 MEDIUM VOL-AU-VENTS
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