Clover Bliss Chicken & Mushroom Vol-au-vents
Recipe by: Tiffany Kate-Lyn Matthews
Serves: 8
Cooking Time: 20 minutes

INGREDIENTS
3 × rolls puff pastry, partially thawed
1 egg, beaten
1 chicken breast, cooked and shredded
2 Tbsp Butter
2 cloves garlic, chopped
100g mushrooms, sliced
1 ½ cups Clover Bliss Double Cream Plain Yoghurt
Fresh Thyme
Salt & Pepper

To serve
fresh parsley
½ Cherry tomatoes

METHOD
Preheat your oven to 200°C. Line a baking tray with baking paper. Roll out each sheet of pastry and stack on top of each other by spraying cooking spray between the layers. Press down gently to secure. Cut Pastry sheets into 5cm x 5cm squares. Using a sharp knife, cut a smaller square in the middle of each of the pastry squares leaving a 1 cm border Cut through 2 layers of the pastry leaving the base intact. Carefully remove the inner squares and place on the baking sheet along with the hollowed-out pastry squares. Prick the bases of hollowed out discs with a fork, then transfer to freezer for 20 minutes. Brush with the beaten egg and bake for 15-20 minutes until risen and golden brown. Once the vol-au-vents are ready, allow to cool.
Meanwhile make your filling. Melt butter in a large frying pan. Add mushrooms, garlic and thyme and cook until mushrooms are soft. Add in shredded chicken and Clover Bliss Yoghurt. Season with salt and pepper and remove from the heat and allow to cool. Spoon the chicken and mushroom mixture into each Vol- au- vent. Garnish with fresh parsley and cherry tomatoes and use the inner squares as a lid. Serve and enjoy!