Pulled BBQ Chicken Vol-au-Vents

These delicate pastries filled with pulled BBQ chicken are an absolute treat- they require minimum ingredients and fuss, are so light and best of all, they are oh-so-pretty and presentable. They will be a perfect addition to the Ramadhan menu and your family and friends will be asking for more!

Makes 18 medium-sized Vol-Au-Vaunts


  • 18-pack, frozen Vol-au-Vaunts
  • 250g chicken breast or boneless thigh, cubed
  • 25g BBQ powder mix
  • 70g grated cheese plus some extra
  • 1tbsp BBQ sauce
  • 1x small tin sweetcorn
  • Coriander leaves to garnish


  1. In a pre-heated oven, bake the Vol-Au-Vaunts according to the packet instructions.
  2. Meanwhile, marinade the cubed chicken in the BBQ powder and add it into a pan. Cover and cook on low heat until the chicken is completely cooked through
  3. Add in the grated cheese and continue to cook, without a lid, on a high heat. Mix with a wooden spoon as the cheese melts and is fully incorporated.
  4. Once the cheese has melted, remove pan from the heat and stir in the BBQ sauce. Shred the chicken with a fork or for ease, using a stand mixer with the beater attachment until the chicken has a texture and consistency to your liking
  5. Remove from the stand and using a spoon, gently mix in the sweetcorn. Set aside
  6. Once the Vol-Au-Vaunt pastries are baked golden brown, spoon some pulled chicken mix into each case, pressing down gently. Add in another spoon so it doesn’t have a flat top.
  7. Garnish with coriander leaves and more grated cheese. Serve hot or cold.


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