Triple tested: Why did we ever stop making these tasty bites, when they go so well with a glass of wine? Brought to you by Essentials magazine
- For the cases
- 375g ready-rolled puff pastry
- 1 free-range egg, beaten
- Cheesy bacon
- 3 rashers smoked back bacon, cutinto small pieces
- 2 small shallots, chopped
- 80g Taleggio cheese
- 4tbsp crème fraîche
- 12 chives, snipped
- 30g pine nuts, toasted
- Coronation chicken
- 1tbsp mayonnaise
- 1tbsp korma paste
- 2tsp mango chutney
- 1 large cooked chicken breast, chopped
- Small bunch fresh coriander
Heat oven to Mark 7/220°C. Using a 5cm cutter, cut out 24 pastry rounds. To make a border, press a 3cm cutter lightly into the centre of each round, to make an indentation. Prick the middle witha fork, brush with egg and cook ona baking tray for 8-10 mins until golden and risen.
For the bacon filling, gently fry the bacon with the shallots for 3-4 mins, stir in the Taleggio with the crème fraîche and allow to melt slightly. Add chives and pinenuts, keeping a few for garnish. Season with black pepper.
For the coronation chicken filling, combine the mayo, korma paste and chutney. Add the cooked chicken and stir to combine.
Remove the vol-au-vents from the oven, carefully press the middle circle down in each before filling half with the cheesy mixture, then sprinkle with the remaining chives and pine nuts. Fill the rest with the coronation chicken mixture and garnish with the coriander.