Creamy Chicken and Mushroom Pastries

30 min.

The filling for these pasties can be made in advance. If you prefer you can use home made bread cases instead of pastry cases.

Instructions

- Pre heat oven to 180°C. Heat half of the oil in a large frying pan. Add the onion and garlic and cook until softened. Add the mushrooms and cook for a further 3-5 minutes. Remove from pan and set aside.
- Heat the remaining oil in the frying pan, add the diced chicken and cook until browned and cooked through. Return the mushroom mixture to the pan. Stir in the cream and cook, stirring in enough milk to make a smooth and thick sauce.
- Place the vol au vent cases on a baking tray. Spoon the filling into the cases and bake for 5 minutes, until hot.