Maria Garton – Mushroom Vol au vents

Mix together over low heat to make a sauce

Stir in:
1 small chicken stock cube
1 cup sliced mushrooms
125g diced bacon (pre-cooked) or ham

Mix together and fill vol-au-vents

Leone Heighton – 3 Options

1 Bacon and mushroom – Fry bacon and mushroom together and when cool add to sour cream with salt and pepper to taste Fill cases and heat for 8 mins

2 Egg and Gherkin - Fill cases with Scrambled egg and top with finely chopped gherkin

3 Smoked Fish in White sauce
2 tablespoons butter
2 tablespoons flour
1 cup milk
Salt and pepper to taste

Melt butter in small pot add flour Salt and Pepper Gradually add milk stirring constantly till sauce thickens cook 2 mins add smoked fish then place in vol-au-vents Heat

Lynda Florey – Cream Style Corn in Vol au vents

3 –4 oz Butter
3 slices Bacon chopped
Small onion diced

Put above ingredients in a medium size pot and cook
Add 1 cup of grated cheese and 410g creamed corn Season to taste

Mix together:
1/3 pint of milk
2 dessertspoons cornflour
1 teaspoon chicken stock

Slowly add to mixture in pot and stir until thickened
Spoon into cases and heat gently