Brady Family Vol Au Vent

Brady Family “Just Add” Shredded Ham, Spinach and Mushroom Vol-Au-Vents


Cook: 15 mins

Serves: 6 people



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



  1. Cook the vol-au-vent cases according to pack instructions.
  2. Make a basic Béchamel sauce by melting the butter in saucepan over a 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 the 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. Salt and pepper to taste.
  4. Over a medium heat, warm a frying pan and cook the mushrooms and leftover ham 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.