Vol-au-vents with chicken supreme recipe & Cook with me! :)

Hey guys :) I hope you're all having a great day so far. Well here's the 10th and last recipe of my festive food and drink ideas :) Today I'm attempting classic French vol-au-vents! with chicken supreme filling.....it was either going to the chiken, the beef or the curry....but the chicken was the clear winner! These were a party staple and would be seen at most Birthday, holiday and wedding buffets in the 80's :) I have fond memories of eating these as a child in the 80's and still love them today! They may have gone out of style a bit....but they're still as delicious as I remembered. I've listed everything below if you want to give it a go. Take care, and thanks for stopping by x

I used:

FOR THE VOL-AU-VENT CASES:

Puff pastry (You can make your own or just use pre-made :)
Beaten egg (to glaze)

FOR THE CHICKEN SUPREME:

1 Garlic bulb
3 Cloves
1 Bay leaf
1 Teaspoon of Thyme
1 Beaten egg
2 Large cubed carotts
50g Butter
120ml Double cream
2 Cubed leeks
2 Cubed celery stalks
1 Litre of water
8 Chicken thighs
150g of chopped onions or shallots
400g Cubed mushrooms
200g Frozen petit pois
200ml Dry white wine
50g Plain flour
100g Diced onions
1 Whole onion
2 whole carotts
1 whole leek (halved)
2 whole Celery stalks (halved)
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askwhatsfortea@outlook.com

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Music: E's Jammy Jams

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