leftovers & vol au vents

We cooked vol au vents for starter Christmas day, instead of the usual chicken and mushroom we created our own recipe.  Mushrooms were out as very very few like them, unfortunately as I do.

The chicken was replaced with cooked turkey leg, slices of cooked ham and the streaky bacon that coated the turkey.  They were a total hit and very very tasty.  They will definitely be back on the menu next year. In fact if there is any leftover meat we will be having them again tomorrow....

Ingredients

• 2 tbsp olive oil
• Choped up cooked  turkey and ham (as much as you require)
• 1 onions chopped
• 2 clove garlic chopped
• 35 g flour
• 150 ml chicken stock
• 250 ml cream
• 35 g butter
• Large Vol au vent cases
• Chopped parsley optional
• Salt and pepper

 
Method

1. Preheat the oven 180˚C.
2. Place the vol au vent cases in the oven on baking trays and bake according to package instruction.
3. Drizzle a little oil into a large frying pan over high heat, add the onions and garlic.
4. Sauté for 5-8 minutes until cooked through and coloured.
5. Add the cooked turkey and ham, heat through (about 5 minutes)
6. Then, quickly stir in the flour and cook for a minute.
7. Pour in the chicken stock and the cream. Season well and bring the mixture to the boil for 2-3 minutes until it thickens. Remove from the heat. Check the seasoning and add the parsley.
8. When the vol au vent cases are ready, remove from the oven and place into the serving dishes.
9. Ladle the chicken mixture into the cases sprinkle with parsley and serve immediately.

Geraldine Fitzpatrick