Recipe Raphaella Frame-Tolmie Ingredients:
For the bases:
- 1 x 400g ready-to-roll puff pastry
- 1 large egg, beaten
For the filling:
- 4 skinless, boneless chicken breasts
- 2 cups chicken stock
- 1 bay leaf
- 6 coriander seeds
- vegetable oil for sautéing
- ½ small onion, finely chopped
- 1 garlic clove, crushed
- ½ cup mayonnaise
- 100ml créme fraîche
- 2T curry powder
- 1T chutney
- Lemon juice, to taste
- Salt and milled black pepper
- 100g flaked almonds, lightly toasted
- Coriander leaves
Directions: Preheat the oven to 200°C.
Roll the pastry out on a lightly floured surface, cut into discs of about 6cm in diameter, and set half of the discs aside.These will be the vol-au-vent bases.
Cut 4.5cm discs out of the centre of each of the remaining discs, forming rings. Brush one side of each ring with a little water and stick each ring to a base. Dock the centre of each base a few times with a fork.
Place the vol-au-vents on a baking tray and brush beaten egg over each one. Bake for 15 to 20 minutes, or until puffed and golden. Remove from the oven and allow to cool.
Place the chicken breasts in a large saucepan with the chicken stock, bay leaf and coriander seeds, and bring to the boil. Reduce the heat to a simmer and cook for about 15 minutes, or until cooked through. Remove the chicken and slice into bite-sized pieces. Cover and refrigerate.
In a small frying pan with a little vegetable oil, sauté the onion and garlic until soft and translucent. Remove from the heat. Combine the mayonnaise, créme fraîche, curry powder and chutney in a bowl, and mix well. Add the onion and garlic, and combine.
Add a squeeze of lemon juice to taste, then season with salt and pepper. Add the chicken to the sauce and toss through to coat. Refrigerate until needed.
To serve, fill each vol-au-vent with the curried chicken and garnish with the toasted, flaked almonds and coriander leaves. Makes 24
This recipe was originally featured in the 2013 Food issue of House and Leisure.