Clover Classic Mayo vol au vents
 

Recipe by: Chef Chewme
 
INGREDIENTS
1 roll puff pastry
1 cooked and shredded chicken fillet
1 egg (for egg wash)
2egg yolks
5 tbsp Classic mayo
1tsp paprika
1tbsp dill
¼ cherry tomatoes halved
balsamic reduction
if none then 2 parts sugar, 1 part balsamic vinegar
METHOD
Cut the puff pastry to desired shape with matching lid. Centre of the lid must be hollow. In a bowl, mix the mayo with chicken, egg yolks, paprika and dill and place in the centre of the hollowed puff pastry tart. Top with a halved cherry tomato, brush with egg wash and bake at 180degrees for 15-20 minutes or until golden brown. Drizzle with balsamic reduction and garnish with fresh dill.