Chicken and Herb Vol-au-Vents

Chicken and Herb Vol-au-Vents

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This easy recipe for Chicken and Herb Vol-Au-Vents provides a new twist on an old family favourite. You’re in for a real treat!

  • Recipe serves2-3
  • Preparation time30 minutes
  • Cooking time40 minutes


  • 30 ml Olive oil
  • 1 onion, finely diced
  • 1 tsp Robertsons Thyme
  • 1 KNORR Chicken a'la King Dry Cook-in-Sauce
  • 1 Packet ready-made puff pastry
  • 300 g Chicken fillets, diced
  • 1 Clove garlic, crushed
  • 250 ml Milk
  • 1 Egg, beaten
  • Robertsons Salt and Pepper to taste


  • In a pan heat the olive oil and fry chicken fillets.
  • Add the onion, garlic and Robertsons thyme, cook for a few minutes until onions are soft.
  • In a separate pot heat milk and add KNORR Chicken a'la King Dry Cook-in-Sauce.
  • Boil until it thickens.
  • Add milk mixture to the chicken mixture.
  • Check seasoning.
  • Vol-au-vents: Using pastry cutters, cut two circles 8cm in diameter.
  • Brush one with egg wash.
  • Cut a 5 cm diameter circle out of the centre of the second one to obtain a ring.
  • Place the ring on top of the first circle, edge to edge.
  • Place on a tray lined with baking paper, refrigerate.
  • Repeat with the remaining pastry.
  • Brush slightly with egg wash.
  • Bake in a preheated 220°C oven for 25-30 minutes.
  • Cool, then push down the centre that has puffed up.
  • Spoon filling into the centre of the cases and serve with a crisp salad.