Chicken vol-au-vents

Serves 4 Starters and mains

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Method

Using a cookie cutter, press out 12 pastry rounds of 10-12cm in diameter. Cut 6-8 cm holes into the middle of eight of the rounds. Place two rounds with holes in them on top of a solid round to make a pastry nest with a double layer of pastry as the wall. Do the same with the remaining rounds to make four nests. For each, insert a fork through the hole to punch holes into the base and then into the sides.

Line a baking sheet with baking paper or a silicone mat. Preheat the oven to 200C/180C/ Gas 6. Place the pastry nests on to the sheet and transfer to the fridge or freezer until cold and hard. Once cold, place the pastry in the preheated oven and bake until fully puffed and golden brown. Alternatively, wrap the raw pastry and keep in the freezer to cook later.

For the filling, heat half the olive oil in a large pan until very hot and quickly sauté the chicken. Season with salt, pepper and the thyme. When the chicken is sealed all over and begins to colour, remove from the pan and set aside.

Add the remaining oil to the pan and sauté the mushrooms and spring onions until browned. Return the chicken to the pan and add the wine and stock powder. Boil until the wine has reduced by half, then add the cream.

Toss the cubes of butter in the flour and stir them into the boiling cream sauce.

Cook the sauce over a high heat for around 5 minutes or until it has thickened and coats the back of a spoon, taking care not to thicken it too much. Add the chives and season to taste.

To serve, spoon the chicken sauce into the pastry nests
at the table and garnish with thyme, if using.