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Chicken & Mushroom Vol-Au-Vents


18 pack vol-au-vents, baked per packet instructions
2 tbsp oil
100g finely chopped chicken breast
150g finely chopped button mushrooms
1 tbsp Supreme Garlic Paste
Salt to taste
1 tsp Supreme Coarse Black Pepper
2 tbsp Supreme Onion Powder
1 tbsp Supreme Garlic Powder
Salt to taste
1 tbsp Worcestershire sauce
300 ml double cream
¼ cup finely chopped parsley


Heat oil in a frying pan over medium heat. Add chicken, garlic paste, salt and pepper. Cook until chicken is fully cooked through and all excess moisture has evaporated. Add garlic powder, onion powder and chopped mushrooms and saute for 5 minutes. Stir in double cream and worcestershire sauce and mix well. Stirring occasionally, simmer until sauce has thickened. Add chopped parsley and check seasoning and mix well. spoon the mixture into baked vol au vents and serve. Can be served warm or cold.