Ham & Mushroom Vol au Vents

Ham & Mushroom Vol au Vents are a great way to use up some leftover Christmas ham into entree style bites.

Also good for taking to that summer BBQ.

Method

1. Use a 6.5 cm cutter to cut 8 circles from pastry.

2. Place on oven tray and use a 4 cm cutter to cut through the middle, but only cut a third of the way through, not all the way to the bottom.

3. Brush with egg and bake for about 15 mins or until golden and puffed.

4. Cut the top of the case off using a small sharp knife and set aside.

5. Preheat oven to 180°C.

6. Add butter and olive oil to a small frypan with garlic, shallots, mushroom and a pinch of salt and sauté until soft.

7. Remove from pan and add ham, cook until it starts to brown and return mushroom mix, stir to combine.

8. Cool for 10 mins then add cheese and mix well.

9. Fill cases to the point where they are mounded out of the top, don't be shy to be generous, as it cooks the mixture will shrink back, add chopped chives, replace the top (if baking your own cases) and bake for 10 mins.

Recipe Hints and Tips:

• Vol au vents are suitable for freezing before cooking. Once defrosted then cook for 15 minutes at 180 degrees. Otherwise store in refrigerator for up to 5 days in an airtight container.
• You can change the filling to use up leftover fresh seafood and make a seafood mornay vol au vent by replacing the Ham & Tomato with prawns and crab meat.