For the filling
"1/3 cup finely chopped onion (50g)"
"2 tablespoons butter"
"1 medium-sized chicken breast (500g), skinless and boneless, cut into strips"
"1/2 teaspoon salt"
"1/2 teaspoon chopped fresh thyme"
"1/2 cup fresh green peas (75g)"
"2 tablespoons all-purpose flour"
"1/4 cup water (60ml)"
"1/2 cup finely chopped scallions (40g)"
"6 baked vol-au-vents, medium-sized, round (180g)"
For the sauce
"1 can of peeled tomatoes (400g)"
"200g grated Emmental or Gruyère cheese, cut into small pieces"
"1 tablespoon Aciar (a type of vinegar)
"6 drops hot pepper sauce"
"1/2 teaspoon salt"
For the filling
"1/3 cup finely chopped onion (50g)"
"2 tablespoons butter"
"1 medium-sized chicken breast (500g), skinless and boneless, cut into strips"
"1/2 teaspoon salt"
"1/2 teaspoon chopped fresh thyme"
"1/2 cup fresh green peas (75g)"
"2 tablespoons all-purpose flour"
"1/4 cup water (60ml)"
"1/2 cup finely chopped scallions (40g)"
"6 baked vol-au-vents, medium-sized, round (180g)"
For the sauce
"1 can of peeled tomatoes (400g)"
"200g grated Emmental or Gruyère cheese, cut into small pieces"
"1 tablespoon Aciar (a type of vinegar)
"6 drops hot pepper sauce"
"1/2 teaspoon salt"
Preheat the oven to 250°C (very hot)
Prepare the filling: in a medium-sized pan over medium heat, sauté the onion in butter, stirring occasionally with a wooden spoon, until it's soft and translucent (approximately 2 minutes)
Add the chicken, salt, and thyme and cook on low heat, stirring occasionally, until the chicken is tender (approximately 10 minutes)
Add the peas and cook until they're slightly tender (approximately 5 minutes)
Sprinkle with all-purpose flour, add water, and cook, stirring constantly, until the filling thickens (approximately 5 minutes)
Add the scallions, mix well, and remove from heat
Fill the vol-au-vents with this mixture, place in a large baking dish, cover with aluminum foil, and bake in a preheated oven at 250°C until they're warm (approximately 10 minutes)
Prepare the sauce: meanwhile, combine the tomatoes and cheese in a blender and blend until smooth
Transfer to a medium-sized pan, add the Aciar, hot pepper sauce, and salt, and cook, stirring constantly, until the cheese melts
Strain into a sauceboat and reserve
Arrange the vol-au-vents on a plate and serve immediately with the reserved sauce
309 calories per serving
