Ingredients:
1 packet (12) Vol au Vent Cases
4 oz (100g) Cooked Chicken, flaked and chopped finely
4 oz (100g) Mushrooms, sliced
1/2 oz (12g) Butter
1/2 pint (300ml) White Sauce
Salt & Pepper
Method
Cook the Vol au Vent cases as per the instructions on the package. When cooked remove the tops and set aside. Fry the Mushrooms in the Butter until soft. Stir in the Chicken pieces and White Sauce. Season with Salt & Pepper. Bring to the boil and then allow to cool a little. Spoon the mixture into each Vol au Vent case and replace the lids. Serve warm or cold. Serves 4.
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