Coronation chicken vol-au-vents

Name: Coronation chicken vol-au-vents
Cuisine: European, Mediterranean, French
Ingredients: vol-au-vent cases; Top tip for lids; 4 roasted or poached free-range chicken breasts, or 8 thighs, chopped small; 1 large onion , finely chopped; a little oil; fresh coriander, leaves and stalks, chopped; a small handful of sultanas; a few dried apricots, finely chopped; a little good quality curry paste, medium or mild; 1 heaped teaspoon garam masala; 1 teaspoon turmeric powder; a little salt; 1 tablespoon mango chutney, chopped if chunky!; a few tablespoons of mayonnaise; a generous spritz of lemon juice; a small handful of chopped pistachios and/or toasted flaked almonds

4 steps

Updated at: Thu, 17 Aug 2023 09:45:31 GMT

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Ingredients

0 servings

vol-au-vent cases

Top tip

for lids

4chicken breasts

roasted or poached free-range, or 8 thighs, chopped small

1onion

large, finely chopped

oil

little

fresh coriander

leaves and stalks, chopped

good quality, medium or mild

1 heaped teaspoongaram masala

1 teaspoonturmeric powder

salt

little

1 tablespoonmango chutney

chopped if chunky!

3 tablespoonsmayonnaise

lemon juice

pistachios

chopped, or toasted flaked almonds

Instructions

Step 1

To get the neatest lids, roll out the pastry off-cuts, cut into small circles and chill. Prick with a fork and then lay a sheet of greaseproof on. Bake with a baking tray immediately on top for about 10 minutes.

Step 2

(1) Heat the oil in a pan and add the onions. Cook gently for about 5 minutes before adding the coriander stalks, turmeric, curry paste, sultanas, apricots and a little salt. Cook gently for a further 10-15 minutes, adding a splash of water after about 5 minutes. Remove from the heat.

Step 3

(2) Stir in the coriander leaf, mango chutney and lemon juice. Leave to cool.

Step 4

(3) Stir in the chicken, nuts and enough mayonnaise to bind it together. Fill the vol-au-vent cases with the mixture.