Pastetchen / Vol-au-vent with chicken and mushrooms

Recipe for 2

4 medium-sized vol-au-vents (available from French Bakery, Alabang)
1 onion, diced
200 gm chicken breast, diced
1 small tin (400 gm) button mushrooms (champignons)
2 tablespoons vegetable oil
1 tablespoon wheat flour + 1 teaspoon cornstarch + enough water to make a thickener
2 teaspoons capers
1/2 cup white wine

Warm up the vol-au-vent in the oven while preparing the filling.

Saute onion with the oil till slightly brown. Add chicken meat and fry till done. Add capers and mushrooms with the water from the tin plus half cup water. Bring to boil. Simmer for two minutes, then thicken with the flour and starch mixture. Finally add the wine.