Chicken Voluvants

I have been making these delicious voluvants for many, many years but I still get requests for them and they always get devoured! They are a Christmas lunch must have (according to my nieces and nephew)!

A great finger food or starter for non seafood eaters the creamy chicken filling and flaky puff pastry will be a hit at any gathering!

what you’ll need

500gm chicken breast fillets

2tblspn butter

2tblspn plain flour

2 teaspoons chicken stock powder

1 1/2 cups milk

2 tablespoons cream

Lemon juice

16 purchased medium voluvant cases

Method

Chop chicken into 2cm cubes, cook gently in a covered non stick fry pan, stirring often, till cooked through.

Meanwhile melt butter in a sauce pan, add flour and the stock powder. Stir over heat for 2 minutes then gradually add milk stirring constantly. Keep stirring over heat until the sauce boils and  thickens.

Add the cream and a squeeze of lemon juice.

Add chicken and juices to the sauce. Mix.

Place voluvant cases on an oven tray heat in a preheated oven at 180oC for 10 minutes. Fill the voluvant cases with the chicken mixture and return to oven for a further 5 minutes.

 Tips:

 * If the chicken mixture is cold reheat gently in the microwave before filling cases.

* Chicken mixture freezes well. Defrost at room temperature before warming gently in the

microwave, stirring often. Heat and fill pastry cases in the oven, as above.

microwave, stirring the mixture often.