Ingredients

Serves: 6

• 1 pack of large vol-au-vent cases
• 1 egg beaten
• 20g butter
• 200g diced mushrooms
• 1 garlic clove crushed
• 1 tbsp plain or self-raising flour
• ½ pint chicken stock
• 200 ml warm milk
• 200 g cooked ham cut into cubes
• Handful fresh parsley, finely chopped
• Salt and freshly ground black pepper

Method

1. Brush vol-au-vent cases with beaten egg and cook as per packet instructions.

2. Heat 20g butter in a frying pan on a medium-high heat.

3. Fry mushrooms and garlic for 3-4 minutes until softened and beginning to brown, stirring occasionally.

4. Add flour and combine with ingredients and cook for 30 seconds.

5. Gradually add stock, using a whisk to combine and mix well into a sauce.

6. At this stage it is very important to use a whisk whilst adding stock slowly, this ensures a lump free consistency every time.

7. Pour in milk and stir for a 2-3 minutes to create a sauce consistency.

8. Add your ham to the sauce and combine.

9. Season with salt, pepper and fresh parsley.

10. Allow vol-au-vent cases to cool completely before removing their lid and fill with sauce and meat mixture, place lid on top to finish.

11. Serve with salad, wedges or chips.