Chicken and Leek Vol au Vents

Ingredients

• 2 teaspoons olive oil
• 2 leeks, white part, sliced (green part reserved)
• 750g chicken thigh fillets, diced
• 2 tablespoons plain flour
• 185ml can Carnation light & creamy evaporated milk
• 3 teaspoons grainy mustard
• 4 x 60g vol au vent cases
• 1/3 cup olive oil, extra, or vegetable oil, for deep frying

Method

1. Preheat oven to 180°C. Heat oil in a non-stick frying pan over medium heat. Add leek and cook, stirring often, for 5 minutes or until tender. Add chicken and cook for 5 minutes or until just cooked. Sprinkle flour over chicken mixture and cook for 1 minute. Slowly add evaporated milk, stirring constantly until well combined. Add mustard and stir until combined. Bring to the boil. Remove from heat and set aside to cool slightly.
2. Place vol au vents onto a baking tray lined with baking paper. Spoon cooled chicken mixture into vol au vents. Bake for 15 minutes or until heated through.
3. Meanwhile, finely shred reserved green portion of leeks. You will need approximately 1 cup. Heat the extra oil in a small saucepan over a medium-high heat. When oil is hot (see note), cook leeks, in 3 batches, for 1 minute or until golden. Transfer to a plate lined with paper towel.
4. Serve vol au vents topped with shredded leek.