The Berkett Family –  Favourite Mushroom/ Scallop Vol au vents

Melt a little butter
Lightly fry chopped mushrooms/ scallops in butter add a little flour salt and pepper then mix milk to cover stir until thickened Take off the boil and add a little cream Fill heated vol-au-vents Garnish with a sprig of parsley

Jacki Frederick – Smoked Oyster Vol au vents

1 pkt 12 Vol-au-vents
1 tin Brunswick Fancy Smoked Oysters
1 cup milk
1 tablespoon plain flour
Salt and pepper to taste
1 tablespoon chopped parsley
½ grated onion
Breadcrumbs

Heat milk flour salt and pepper whisking constantly until mixtures thickens Add onion and oysters(drained) Turn off heat and stir with a wooden spoon occasionally for five minutes Add parsley and spoon into cases Add a sprinkle of breadcrumbs to top and heat at 150 degrees for about 8 minutes
Yummy

Julie Wilcox  - Salmon Vol au vents

2 pkts 60mm Vol-au-vents
1 pkt Continental White Cup-A-Sauce
Fresh Salmon Slices
Black Pepper and Rock Salt
Fresh Dill sprigs

Make up the sauce per instructions adding black pepper and rock salt to taste
Fill the vol-au-vents and place on baking sheet Heat in preheated oven 8 minutes
Top each vol-au-vent with a slice of fresh salmon and garnish with a small dill sprig

Margaret Lynne – Seafood Surprise

1 can cocktail shrimps drained
1 can salmon finely chopped
1 can Watties Seafood soup
200g finely chopped Surimi
Freshly round black pepper to taste

Combine as per instructions on vol-au-vent pkt heat and serve

P A Hagen –Easy Treats

60mm Vol au vents
Cottage Cheese
Smoked Salmon
Lemon or Orange flavoured Prunes

Fill cases with cottage cheese place a doubled piece of salmon on top Top with flavoured prune arrange on doyley and decorate with parsley sprigs
Enjoy!

M Delbridge – Salmon Vol au vents

Mash the salmon and cheese together stir in the lemon juice and parsley
Fill the vol-au-vents with the mixture and bake in a moderate oven 180 deg C for approx 6 – 8 mins

Maureen Heffer – Shrimp Bouchees

25g Butter
1 tablespoon Flour
¼ cup White wine
200 g Shrimps (fresh or canned)
4 tablespoons cream
Salt and pepper

Melt butter is a saucepan add flour Stir until mixture bubbles Remove from heat allow to cool slightly Add wine cook gently add shrimps simmer 1 minute
Add cream and Salt and Pepper
Fill cases with shrimp mixture Heat and serve

Sue Trewheeler – Salmon Vol au vents

1 can Campbells Cream of Salmon Soup
250gms smoked fish pieces or 210g John West red salmon
Add parsley or spring onion (for colour and flavour)

Simmer gently in a saucepan for approx 5 mins
Pour into 3pkts 60mm vol-au-vents and heat in oven at 150 deg C for approx 5 to 10 mins

S Warren – Salmon and Watercress Vol au vents

Prepare a basic white sauce
Freshly ground pepper to taste
Add one tin boned salmon
Wash approx one handful watercress and microwave until tender
Drain off excess fluid and add to sauce mix
Fill vol-au-vent cases and heat in preheated 150 deg C oven for 8 mins