Ham & Mushroom Vol au Vents

Ham & Mushroom Vol au Vents


Servings 12
Time Needed Prep
Ingredients 11
Difficulty Easy

Rating (click to rate)

2.3 based on 3 ratings.


  • 150 g Leg Ham cubed
  • 2 Shallots diced
  • 2 Garlic Cloves minced
  • 3 tbsp Plain Flour
  • 40 g Butter
  • 1/2 cup Tasty Cheese (grated)
  • 1 Large Mushroom diced
  • 12 Vol Au Vent Cases (you can make your own cases)
  • Cases
  • 2 Puff Pastry defrosted
  • 1 Egg beaten

Nutrition Information

Qty per
40g serve
Qty per
Energy 99.804166666667kcalcal 250.8167539267kcalcal
Protein 3.8849852507375gg 9.7633137191308gg
Fat (total) 5.8427064896755gg 14.683241440022gg
 - saturated 3.0965560471976gg 7.7819209563082gg
Carbohydrate 7.5337315634218gg 18.932937960432gg
 - sugars 0.55873156342183gg 1.4041421489135gg
Dietary Fibre 0.31333333333333gg 0.78743455497382gg
Sodium 88.541666666667mgmg 222.51308900524mgmg

Nutritional information does not include the following ingredients: Leg ham, Shallots, vol au vent cases

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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

Vol au Vents3 | Stay at Home

Also good for taking to that summer BBQ.


  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.

Ham Mushroom Vol au Vents | Stay at Home

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About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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