Chicken and leek vol au vents

Name: Chicken and leek vol au vents
Ingredients: 2 tsp olive oil; 2 leeks, white part, sliced (green part reserved); 750g chicken thigh fillets, diced; 2 tbsp plain flour; 185ml can Carnation light & creamy evaporated milk; 3 tsp grainy mustard; 4 x 60g vol au vent cases; 1/3 cup olive oil, extra, or vegetable oil, for deep frying

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Ingredients

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2 tsp olive oil2 leeks, white part, sliced (green part reserved)750 grams chicken thigh fillets, diced2 tbsp plain flour185 milliliters can Carnation light & creamy evaporated milk3 tsp grainy mustard4 x 60 grams vol au vent cases1/3 cup olive oil, extra, or vegetable oil, for deep frying

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Instructions

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Step 1

Preheat oven to 180°C. Heat oil in a non-stick frying pan over medium heat. Add leek and cook, stirring often, for 5 minutes or until tender. Add chicken and cook for 5 minutes or until just cooked. Sprinkle flour over chicken mixture and cook for 1 minute. Slowly add evaporated milk, stirring constantly until well combined. Add mustard and stir until combined. Bring to the boil. Remove from heat and set aside to cool slightly.

Step 2

Place vol au vents onto a baking tray lined with baking paper. Spoon cooled chicken mixture into vol au vents. Bake for 15 minutes or until heated through.

Step 3

Meanwhile, finely shred reserved green portion of leeks. You will need approximately 1 cup. Heat the extra oil in a small saucepan over a medium-high heat. When oil is hot (see note), cook leeks, in 3 batches, for 1 minute or until golden. Transfer to a plate lined with paper towel.

Step 4

Serve vol au vents topped with shredded leek.