Chicken and Asparagus Vol-Au-Vents

Ingredients
- 4 large vol-au-vent cases
- 2 tsp vegetable or olive oil
- 400g chicken mince
- 340g can asparagus spears, drained, coarsely chopped
- 420g can cream of chicken soup
- 1/4 cup freshly grated Parmesan
- 100g baby rocket leaves
- fresh produce onions red peeled, per kg loose
- ¼ cup low-fat French dressing
Method
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1. Preheat oven to 180°C (160°C fan-forced).
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2. Place vol-au-vent cases on a baking tray. Bake for 10 minutes or until hot and crisp.
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3. Meanwhile, heat oil in a large frying pan on high. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.
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4. Add asparagus, soup, cream and Parmesan. Cook, stirring occasionally, until mixture comes to the boil. Remove pan from heat.
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5. Divide chicken mixture equally among cases. Serve topped with combined rocket, onion and dressing.
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Tip:
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For tasty finger food, serve in small vol-au-vent cases.
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PER SERVE
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• Energy 3029Kj • Protein 35g • Total Fat 43g • Saturated Fat 24g • Carbohydrates 47g • Sugars 8g • Sodium 1350mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation