Canapés with Leftover Chicken
Need something to do with all the leftover chicken? Here are some simple canapé recipes.
Vol-au-vents
Cut the chicken into pieces
Make up a batch of easy white sauce from my blog, adding 2T of dry white wine at the end.
Mix the chicken with as much white sauce as you need. Add salt and pepper to taste.
If you like, add some roasted vegetables – butternut, red peppers or courgettes. Or add some peas and freshly chopped parsley.
Roll out a sheet of puff pastry to 3mm thickness. Use a 10mm cutter to cut out 12-16 circles. Use a smaller cutter to cut out a circle in the centre of half of the 10mm circles. These will make up the lids.
Place half the circles on a baking tray and brush the edges with water. Place the other half of the circles on top. Press down lightly. Brush with beaten egg.
Bake at 200C for 20 minutes or until golden brown.
Fill the pastry with chicken once cooled.
Other ideasUse short crust pastry to make mini quiches. Roll out the pastry and cut out circles with a pint size beer glass. Place the pastry circles in greased muffin tins.
Mix 2 eggs with 150ml cream and 100ml milk. Add salt and pepper.
Place the leftover chicken in each pastry case. Add any other fillings such as bacon,vegetables or herbs you like e.g. peas and parsley. Pour over the egg mixture. Bake at 180C for 25-30 minutes.
Or
Cut off the crusts of a couple of pieces of bread. Place the bread in greased muffin tins, pressing down to make a case. Bake at 180C for 10 minutes or until golden and hard. Fill with the same mixture you would use for the vol-au-vents once cooled.
Vol-au-vents
Cut the chicken into pieces
Make up a batch of easy white sauce from my blog, adding 2T of dry white wine at the end.
Mix the chicken with as much white sauce as you need. Add salt and pepper to taste.
If you like, add some roasted vegetables – butternut, red peppers or courgettes. Or add some peas and freshly chopped parsley.
Roll out a sheet of puff pastry to 3mm thickness. Use a 10mm cutter to cut out 12-16 circles. Use a smaller cutter to cut out a circle in the centre of half of the 10mm circles. These will make up the lids.
Place half the circles on a baking tray and brush the edges with water. Place the other half of the circles on top. Press down lightly. Brush with beaten egg.
Bake at 200C for 20 minutes or until golden brown.
Fill the pastry with chicken once cooled.
Other ideasUse short crust pastry to make mini quiches. Roll out the pastry and cut out circles with a pint size beer glass. Place the pastry circles in greased muffin tins.
Mix 2 eggs with 150ml cream and 100ml milk. Add salt and pepper.
Place the leftover chicken in each pastry case. Add any other fillings such as bacon,vegetables or herbs you like e.g. peas and parsley. Pour over the egg mixture. Bake at 180C for 25-30 minutes.
Or
Cut off the crusts of a couple of pieces of bread. Place the bread in greased muffin tins, pressing down to make a case. Bake at 180C for 10 minutes or until golden and hard. Fill with the same mixture you would use for the vol-au-vents once cooled.
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