Chicken & Mushroom Vol-Au-Vents

INGREDIENTS

18 pack medium or 6 king size, 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

METHOD

Heat oil in a frying pan over medium heat. Add chicken, garlic paste, salt and pepper. Cook until the 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. Stir occasionally and simmer until sauce has thickened. Add chopped parsley, check seasoning and mix well. Push the middle of the vol au vents down. Spoon the mixture into baked vol au vents and garnish with chopped parsley. Can be served warm or cold.