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Apricot chicken vol-au-vents recipe
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Retro meets easy in this delicious dinner mashup.
Ingredients:
  • 6 sheets frozen puff pastry, just thawed
  • 1 egg, lightly whisked
  • 18.20 gm extra virgin olive oil
  • 750g chicken thigh
  • 1 tsp plain flour
  • 40g pkt French onion soup mix
  • 310ml (1 1/4 cups) apricot nectar
  • Finely chopped fresh flat-leaf parsley, to serve
Instructions:
  • Heat your oven to 220C (200C fan forced) and prepare a large baking tray by lining it with baking paper.
  • With the help of a 12cm plate, cut out four rounds from each pastry sheet. Arrange four rounds on the baking tray. Then, using an 8cm plate or cookie cutter, cut out 8cm rounds from the center of the remaining pastry rounds.
  • Brush the edges of the 12cm rounds with egg wash. Place a pastry ring on top and brush with more egg wash. Create 4 vol-au-vents, each with 5 rings on top. Finish by brushing the top rings with egg wash.
  • Pierce pastry bases with a fork. Bake for 15 minutes, then brush sides with beaten egg and bake for another 5 minutes until golden brown.
  • Heat half of the oil in a large, deep frying pan over high heat. Sear chicken in 3 batches until golden brown, adding more oil as needed. Lower heat to medium, combine all chicken in the pan, sprinkle flour over chicken, and cook while stirring for 1 minute. Add French onion soup mix and apricot nectar. Simmer over low heat, stirring occasionally, for 10 minutes until chicken is cooked through.
  • Fill vol-au-vent cases with apricot chicken and garnish with parsley before serving.

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