Brady Family Vol Au Vent

Brady Family Vol Au Vent

Cook: 15 mins
Serves: 6 people

INGREDIENTS:

  • 4 packs of Brady Family Traditional Shredded Ham
  • 12 vol-au-vent cases (found in the freezer aisle)
  • 25g butter
  • 25g flour
  • 600ml milk
  • 1 tbsp Wholegrain mustard
  • 200g mushrooms, chopped
  • 150g spinach
  • Sea salt and freshly grated black pepper

METHOD:

  1. Cook the vol-au-vent cases according to pack instructions.
  2. Make a basic Béchamel sauce by melting the butter in a saucepan over medium heat and stirring in the flour until smooth. Gradually add in the milk, whisking constantly to avoid lumps. Keep adding milk as the sauce thickens.
  3. Once all of the milk has been added, stir in the mustard. Bring the mixture to a simmer and cook for 5 minutes. Keep an eye on it, as it will thicken quickly. Season with salt and pepper to taste.
  4. Over a medium heat, warm a frying pan and cook the mushrooms for about 5 minutes. Add the spinach during the last minute.
  5. Add the Brady Family Traditional Shredded Ham, mushrooms and spinach into the white sauce and stir to combine.
  6. Fill the shells and serve to your guests.
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