Entertainers delight - Chicken, Mushroom and Bacon vol au vents

Makes approx. 20 small or 6-8 large

Chicken/Mushroom/Bacon filling:
20g butter
1 large onion chopped
200g diced chicken breast
100g chopped bacon
100g chopped mushrooms

White sauce (bechamel):
70g butter
1/2c plain flour
2c milk

Preheat over to 180C and line a baking tray with baking paper. Place vol au vent cases onto the tray.

Heat 20g butter in a large frying pan on medium heat.

Add onion and cook for 2 minutes or until softened and clear.

Increase heat to medium-high and add chicken, bacon and mushrooms.

Cook, stirring occasionally until chicken is cooked through and liquid has evaporated.

Meanwhile heat butter in a saucepan on medium until butter is melted and foaming. Add flour and cook, stirring with a wooden spoon, for 1 minute or until mixture bubbles.

Slowly add milk, 1/4 cup at a time, whisking constantly to prevent lumps forming.

Cook, stirring, for a further 5 minutes or until sauce boils and thickens. heat.

Add white sauce to the chicken/mushroom/bacon mixture and combine. 


Taste and add any salt pepper as required.

Divide the mixture between the vol au vent cases and bake in oven for 15 minutes.

Serve hot!