Ingredients

• 8 vol-au-vent pastry shells
• 3 chicken filets, diced
• 2.47 oz (70 g) morel mushrooms, chopped (or any mushroom of your choice)
• 1 small onion, chopped
• 1.05 oz (30 g) butter
• 0.5 floz (15 ml) white wine
• Handful of chopped parsley
• 2.11 oz (60 g) butter
• 1.41 oz (40 g) flour
• 16.2 floz (480 ml) milk
• a pinch of thyme
• 1/2 cube chicken stock, crumbled
• half a glass of wine (optional)
• Coarse salt and pepper for seasoning

Directions

1. In a pan, fry the onion in the butter until soft and golden, add the diced chicken and fry for 6 minutes.
2. Add the mushrooms and fry 4-5 minutes – add the white wine and let the sauce reduce for 3 minutes.
3. Set aside.
4. Pre-heat oven 150° celsius.
5. Prepare the bechamel sauce – melt the butter in a casserole, and gradually add the flour and the milk with a whisk on medium heat. Crumble in the cube of chicken stock.
6. It should become thicker and thicker. By now you can add the half glass of wine – (this is optional).
7. Lower the heat and stir firmly and quickly until desired thickness. Set aside.
8. Take out the pastry shells and heat for 8-10 minutes. Now you can mix the chicken with the bechamel sauce.
9. Reheat slightly for 2 minutes on a low-heat.
10. Fill generously each shell and place top ‘hat’ shell on top. Sprinkle with chopped parsley.
11. Serve either as a starter or as a main course with a salad on the side.