Name: Coronation chicken vol-au-vents and loaded potato skins
Total time: 4200 s
Yield: 12
Ingredients: 2 pack all-butter puff pastry; 1 egg; 2 pot coronation chicken deli filler; 750 gram baby new potato; 2 pot coronation chicken deli filler; 1 handful coriander

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.

Coronation chicken vol-au-vents and loaded potato skins

RECIPE

Ingredients

For the vol-au-vents

For the loaded potato skins

Method

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