Mini Puff Pastry with Vol Au Vent

Method

Servings: 24

1. Make a bechamel sauce.

2. Add egg, chicken stock and juice of half a lemon. Bring to the boil and taste with salt, pepper and some nutmeg.

3. Cut the mushrooms and chicken into very small pieces and fry in butter for a few minutes.

4. Add the mushrooms and chicken to the bechamel sauce, let it simmer for 10 minutes on a low heat.

5. Grate the cucumber and roll each slice.

6. Fill the zakouskis with the vol au vent and place in a preheated oven at 170°C/ 338°F for 5 minutes.

7. Finish with some fresh cucumber.