Vol-au-vent selection

Fill ready-made vol-au-vent cases with these four varieties of filling for some easy but impressive party canapés

Makes: 24 (6 of each variety)
Prep time: 25-30 mins
Cooking time: 15 mins

For the whole recipe:
24 frozen vol-au-vent cases, cooked according to the manufacturers' instructions

Mushroom:
50g (2oz) mushrooms finely chopped
15g (½oz) butter
25g (1oz) cheese spread (e.g Primula)
1 x 15ml (1 tbsp) Greek natural yogurt

1. Melt the butter in a frying pan and add the chopped mushrooms, fry for 3 minutes until soft. Leave to cool. In a small bowl, combine together the cheese spread, yogurt and fried mushrooms, and spoon into 6 of the cases. Garnish with a sprig of parsley.


Chicken:
50g (2oz) roasted chicken breast or tikka flavoured chicken breast
25g (1oz) cheese spread with chives
1 x 15ml (1 tbsp) Greek natural yogurt
1. Cut the chicken breast into small pieces. In a small bowl, combine together the cheese spread, yogurt and chicken, spoon into 6 of the cases. Garnish with cut chives.


Prawn:
50g (2oz) small prawns, reserve 6 for garnish
25g (1oz) cheese spread with shrimp
1 x 15ml (1 tsp) Greek natural yogurt
1 x 5ml (1 tsp) tomato puree
1 x 5ml (1 tsp) lemon juice

1. In a small bowl, combine all the ingredients together and spoon into 6 cases. Garnish with a prawn and sprigs of dill.


Ham & pineapple:
2 slices of thin ham cut into small pieces
25g (1 oz) pineapple pieces in own juice, diced
25g (1oz) cheese spread with ham
1 x 15ml (1 tablespoon) Greek natural yoghurt

1. In a small bowl, combine all the ingredients together and spoon into 6 cases. Garnish with a slice of ham and a piece of pineapple.


Top tip: If you want to serve the vol au vents hot, omit the garnish until serving. Heat through in a hot oven 200°C/Gas Mark 6 for 5 minutes or until hot.


www.primula.co.uk


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Christmas party food recipes

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