Vol-au-vents with chicken supreme recipe & Cook with me! :)

Hey guys :) I hope you're all having a great day so far. Well here's the 10th and last recipe of my festive food and drink ideas :) Today I'm attempting classic French vol-au-vents! with chicken supreme filling.....it was either going to the chiken, the beef or the curry....but the chicken was the clear winner! These were a party staple and would be seen at most Birthday, holiday and wedding buffets in the 80's :) I have fond memories of eating these as a child in the 80's and still love them today! They may have gone out of style a bit....but they're still as delicious as I remembered. I've listed everything below if you want to give it a go. Take care, and thanks for stopping by x I used: FOR THE VOL-AU-VENT CASES: Puff pastry (You can make your own or just use pre-made :) Beaten egg (to glaze) FOR THE CHICKEN SUPREME: 1 Garlic bulb 3 Cloves 1 Bay leaf 1 Teaspoon of Thyme 1 Beaten egg 2 Large cubed carotts 50g Butter 120ml Double cream 2 Cubed leeks 2 Cubed celery stalks 1 Litre of water 8 Chicken thighs 150g of chopped onions or shallots 400g Cubed mushrooms 200g Frozen petit pois 200ml Dry white wine 50g Plain flour 100g Diced onions 1 Whole onion 2 whole carotts 1 whole leek (halved) 2 whole Celery stalks (halved) _______________________________________________________________ CONTACT ME: Email...reach me here: askwhatsfortea@outlook.com Support my wee channel (only if you want :) Patreon.com/whatsfortea