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1
Preheat the oven at 160u00b0C.
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2
Prepare all your ingredients ready.
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3
Heat in the oven the vol-au-vent about 12 minutes (if you are not ready with the filling after this time reduce the heat).
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4
Fry the onions in the margarine for 2 minutes.
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5
Reduce heat, add the chicken and cook until golden, about 8 minutes.
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6
Add 1dl wine, herbs, mushrooms, preserved pepper and cream.
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7
Combine corn starch with water and the remaining wine, then add to the chicken and stir until the sauce thickens. If it is too thick add some tablespoons of water or wine.
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8
Season it with salt, pepper, soy sauce and Worcestershire at your taste.
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9
Fill into the vol-au-vent cases and serve hot with some vegetables.
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10
Note: sometimes I add some vegetables (not only the mushrooms!) like carrots or peas directly to this dish.
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11
Note: alternative to vol-au-vent cases are fillo baskets. Instructions: Cut fillo sheets into quarters and layer diagonally in greased ramekins, spraying or brushig with olive oil in between layers - 4 squares for each ramekin dish if the sheets are very thin (like fillo for baklava) or 2 squares if they are thicker (like fillo for boureki). Spray or brush again before cooking at 250u00b0F/180u00b0C for in the oven for more or less 8-10 minutes.
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12
Note: For a vegetarian version skip the chicken and use more veggies. For example the double quantity of mushrooms. Chanterelle mushrooms are wonderful for this recipe (see photo).
