Coronation chicken vol-au-vents and loaded potato skins

6 INGREDIENTS • 10 STEPS • 1HR 10MIN

Coronation chicken vol-au-vents and loaded potato skins

Recipe

5.0

2 ratings
Impress your guests with these easy homemade canapés that everyone will love.
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Impress your guests with these easy homemade canapés that everyone will love.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 10MIN

Total time

Ingredients

Servings
12
For the vol-au-vents
2 packs
(640 g)
M&S handcrafted all-butter puff pastry
1
M&S free-range mixed size egg
yolk only
2 pots
(440 g)
M&S coronation chicken deli filler
For the loaded potato skins
750 g
M&S new potatoes
2 pots
(440 g)
M&S coronation chicken deli filler
1 handful
coriander, chopped
to serve

Nutrition per serving

VIEW ALL
Calories
967kcal
Fat
68.6 g
Saturates
15.2 g
Sugars
3.9 g
Salt
1089.0 mg
Love This Recipe?
Add to plan
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Coronation chicken vol-au-vents and loaded potato skins
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan. Line a large baking sheet with parchment.
step 2
On a floured surface, unroll the two packs of pastry (2 packs). Lay one sheet of pastry on top of the other and cut it into 5cm squares.
step 3
Score a smaller square inside each square, taking care not to cut all the way through. Prick the inside squares with a fork and brush the pastry all over with the egg yolk (1).
step 4
Bake in the oven for around 15 minutes, until golden brown.
step 5
Cut out the central pieces of pastry so you’re left with cases, then put these back into the oven for a couple of minutes. After the cases have cooled slightly, fill with the coronation chicken (2 pots).
step 6
Preheat the oven to 200°C/180°C fan.
step 7
Lightly coat the potatoes (750 g) with oil, season and prick them a few times with a fork.
step 8
Arrange the potatoes on a baking tray, put them into the oven and cook for 45 minutes.
step 9
Allow the potatoes to cool, then cut them in half and scoop out most of the insides from the skins. Put them back into the oven, skin-side-up, for another 10-15 minutes.
step 10
Remove the skins from oven, allow to cool again and fill with the coronation chicken (2 pots). Top with a little chopped coriander (1 handful) and serve.
step 10 Remove the skins from oven, allow to cool again and fill with the coronation chicken (2 pots). Top with a little chopped coriander (1 handful) and serve.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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