Chicken vol-au-vent with ham and vegetables

Chicken vol-au-vent with ham and vegetables

Recipe

  • 8 frozen pastry shells, prepared to package directions
  • 2 cups (500 ml) cooked chicken, cubed
  • ½ cup (125 ml) ham, cubed
  • 1 cup (250 ml) green peas, canned or frozen
  • 4 or 5 dried tomatoes, drained and chopped
  • 1 cup (250 ml) grated cheese (e.g. old Cheddar, Emmenthal or Gruyère)
  • 1 tbsp. (15 ml) Italian parsley, finely chopped
  • 1 pouch of Canton® Gravy for chicken and poultry
  • Pre-heat oven to 400°F (200°C).
  • Heat the gravy, add the chicken, ham, green peas and dried tomatoes. Stir gently to blend the ingredients.
  • Spoon the mixture into the pastry shells, sprinkle with grated cheese and bake in the oven for several minutes, until the cheese is melted and the gravy is piping hot.
  • Serve immediately.

Makes 4 servings.

Suggested Menu Suggested Menu

Appetizer: Country-style pâté served with gherkins, mustard and baguette. Main dish: Chicken vol-au-vent with ham and vegetables

Side dish: Arugula salad with grilled bacon and Parmesan cheese shavings

Dessert: Pineapple with kirsch. Sprinkle kirsch over cubes of fresh pineapple, drizzle with honey and serve immediately with whipped cream and butter cookies (e.g. cat's tongues).


Tips and tricks

  • To spice up your dish, while the gravy's heating add 1 tsp. (5 ml) of curry powder and a dash of cayenne pepper, or a few drops of Tabasco sauce.
  • For an Italian twist, while the gravy's heating add 2 tsp. (10 ml) of tomato paste and a few leaves of finely chopped fresh basil or a pinch of dried oregano.