Smoked Chicken Vol au Vents

Method

1. Preheat oven to 180°C fan-forced (200°C conventional). Line a baking tray with baking paper.
2. Cut twelve 9cm squares from the pastry sheet (this will use up the entire sheet of puff pastry), then cut 7cm squares out of the centre of half of the 9cm squares, resulting in 6 full squares and 6 square borders.
3. Brush the tops of the 6 full squares with egg (ensuring you don’t get any egg wash on the sides - this will prevent them from puffing evenly) and top each square with a square border. Brush the tops of the borders with egg wash (ensuring not to brush the sides) and refrigerate for 10-15 minutes.
4. Place in the oven and bake for 25-30 minutes, turning halfway, until puffed and deep golden. Remove and set aside to cool.
5. Once cool, use a small, serrated knife to carefully cut the centre of the vol au vent out and discard (or eat!) to make room for the filling.

1. While the vol au vent cases are cooking, prepare the filling.
2. Heat olive oil in a frypan over medium-low heat. Add the leeks and garlic cook until softened (about 8-10 minutes). Add the chicken breast and cook gently until warmed through, then turn off the heat and add the tarragon, walnut, Dijon and crème fraîche, stirring to combine.
3. Fill the vol au vent cases with the filling and top with fresh tarragon.
4. Serve immediately.