Ingredients

• 675g (1½ lb) cooked chicken
• 225g (8 oz) mushrooms
• 425g (15 oz) can cook-in sauce, white wine or Provençal
• 12 vol-au-vent cases

Method

1. Chop the chicken and mushrooms. Mix with the sauce in a pan.
2. Bring to the boil and cook gently for 10 minutes.
3. Heat the vol-au-vent cases in a moderate oven (180°C, 350°F, Mk 4) for 5 minutes.
4. Fill with the mixture and serve hot.

Notes