Rachel Allen's Turkey and Ham Vol Au Vents
Over a year ago
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Ingredients
Accompaniment
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Description
This starter dish is a firm family favourite and I look forward to it almost as much as to the Christmas meal itself.
Method
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1
Finely dice the meat.
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2
Bring the cream and chicken stock to the boil in a saucepan and simmer for 5-7 minutes or until the mixture begins to thicken.
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3
Remove from the heat completely.
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4
In a separate pan, melt the butter and saute the mushrooms.
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5
Add the meat, mushrooms, stock and cream to the saucepan and mix together.
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6
Season to taste.
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7
Put the vol au vents in the oven on a high heat for five minutes at 200c until warm and crisp.
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8
Fill the casings with mixture, sprinkle with tarragon and serve immediately.
Chef's Tips
You can use the same ingredients to make a pie if you prefer, which will last a couple of days in the fridge.
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