Chicken "vol-au-vent" with mustard and maple syrup

Serves : 4

Preparation time : 15 minutes

Cooking time : 10 minutes

Ingredients

• 400 g simmered chicken (sweet mustard & maple syrup)
• 4 vol-au-vent (puff pastries)
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, thinly sliced
• 45 ml (3 tbsp.) oil
• 2 liters (8 cups) fresh spinach
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Preparation

1. Preheat the oven to 180°C (350°F) to reheat the vol-au-vent for about 10 minutes.
2. Heat oil in a skillet over medium heat. Add the carrot, celery and onion, and sauté quickly for 3-5 minutes.
3. Add the spinach and drop into the pan, stirring until softened.
4. Season with salt and pepper to taste.
5. Stir in shredded chicken and toss well to distribute vegetables and spinach.
6. Fill each vol-au-vent with the mixture.
7. Place in oven for 5 to 10 minutes, until heated through.
8. Garnish with fresh parsley if desired and serve immediately.