Cheesy Pea Vol au Vents
What an easy meal to whip up post-Christmas when cooking is the last thing you feel like doing. The beauty of this dish is you can use any leftover Christmas meat - ham, chicken, turkey and salmon all work well. You can make this meal vegetarian by simply replacing the meat with leftover roast or steam veggies. Simply spoon the veggies into the case and then pour the sauce over the top. Delicious!
Recipe Tester Feedback: "What a great way to feed the family after Christmas! This recipe was so quick and easy. As a variation, I would also consider using the filling wrapped in filo pastry or as a pie filling. I will definitely make it again!" - Shannon
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 20 minutes
Cooking Time 15 minutes
Serves 8
Sauce can be frozen
Ingredients
- vol au vent cases - 8, large, buy premade or make your own
- milk - 400g
- butter - 50g
- plain flour - 50g
- garlic powder - 1 tsp
- dried onion flakes - 1 Tbsp
- mustard powder - 1/2 tsp
- ham - 150g, leftover, or turkey, chicken or salmon
- cheese - 50g, grated
- peas - 60g, frozen
- cheese - 30g, grated, extra
- fresh parsley - 1 Tbsp, chopped, for garnishing
- Salad:
- rocket - 150g
- cherry tomatoes - 100g
- peas - 50g, fresh
- salt - pinch
- pepper - pinch
- lemon juice - squeeze
- olive oil - drizzle
Method
- Preheat oven to 180C. Line baking tray with baking paper, and place vol au vents cases (8) onto tray.
- Add milk (400g), butter (50g), flour (50g), garlic (1 tsp), onion (1 Tbsp) and mustard powder (1/2 tsp) to bowl. Program 9 minutes / 90C / Speed 4, or until thickened.
- Add diced meat (150g), cheese (50g) and peas (60g) to mixture. Stir to combine with a spatula.
- Spoon mixture into vol au vents cases. Sprinkle a little cheese over the top.
- Bake for 15 minutes or until the peas and meat are warmed through. Serve with a sprinkle of chopped parsley over the top.
- Meanwhile, in a bowl combine rocket (150g), cherry tomatoes (100g), fresh peas (50g), a pinch of both salt and pepper, a squeeze of lemon juice and a drizzle of olive oil, approximately 1.5 teaspoons worth or to taste. Combine well and serve alongside the vol au vents.
