Vol-Au-Vents:

1. For each vol-au-vent, you will need 3 cut-out circles.

2. Cut 9 (8cm circles) from each pastry sheet.

3. With a fork prick a lot of holes on 3 of the circles (these are for the base).

4. Brush another 3 with beaten egg.

5. Place the ones you didn't brush with egg on top of the ones you coated with the beaten egg and cut out a slightly smaller circle inside it.

6. Leave it as it is and place it on top of the pricked circle.

7. Brush the top and sides with the beaten egg. Leave them on the same baking paper and place them on a baking tray.

8. Bake in oven 200C/400F for about 20 minutes or until golden on top.

9. When ready cut out the small inner circle on top and leave to cool completely before adding the filling.

Chicken/Mushroom Filling & Assembly:

1. First, cook the chicken in a small saucepan with 1 onion, peeled and cut in half, 2½ cups chicken stock and ½ cup white wine, pinch salt and pepper.

2. Chicken has to be completely covered with stock/wine, cover and simmer for 15 minutes.

3. Leave to cool so that you can touch it by hand and chop it into small pieces.

4. I like to poach the chicken in wine and stock because it infuses a mild wine flavour to the chicken and during the simmering process also makes the breast tender and moist.

5. Melt 2 tablespoons butter in a pan, fry the onions and mushrooms together till they soften then add the garlic/thyme, stir well, add the wine bring to a boil, then simmer for 3 minutes to reduce the volume of wine by half.

6. Remove from heat, stir in the flour then add the ¼ cup stock and milk. Continue cooking till sauce thickens, when ready add the chopped chicken.

7. Spoon the mixture into the vol-au-vents, place them on a baking tray, and bake in hot oven 200C/400F for 15-20 minutes.

8. Enjoy!