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Mexican chicken vol-au-vents
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Quick and delicious vol-au-vents, ideal for entertaining, ready in just 20 minutes!
Ingredients:
  • 2 x 90g packets mini vol-au-vents
  • 1 corn cob, husk attached
  • 250.00 ml finely chopped cooked chicken (see note)
  • 1 tomato, finely chopped
  • 1 green onion, thinly sliced
  • 20.00 ml chopped fresh coriander leaves
  • 1 small red chilli, seeded, finely chopped
  • 5.30 gm fresh lime juice
  • Fresh coriander sprigs, to serve
Instructions:
  • Preheat your oven to 150C/130C fan-forced. Arrange vol-au-vents on a large baking tray and bake for 8 to 10 minutes until perfectly crisp.
  • Peel back the corn husk gently, leaving it attached. Remove and discard the silk strands. Rinse the corn, then microwave on HIGH for 4 minutes until tender. Let it cool, discard the husk, and cut the kernels from the cob. Blend the kernels in a food processor until a coarse purée forms, then transfer to a bowl.
  • Combine the chicken, tomato, onion, coriander, chili, and lime juice with the purée. Season generously with salt and pepper. Mix thoroughly until all ingredients are fully incorporated.
  • Place the vol-au-vents elegantly on a serving platter. Fill each vol-au-vent with 1 tablespoon of the delicious chicken mixture. Finish by garnishing with fresh coriander sprigs. Serve and enjoy!

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