Makes 6
INGREDIENTS
- 6 ready-made medium sized vol-au-vent cases
- 200g leftover shredded turkey meat
- 75-100ml leftover gravy
- 25g butter
- 25g plain flour
- 200ml whole milk
- 1⁄2 tsp chilli flakes
- 1⁄2 tsp dried oregano
- Handful finely chopped leftover herbs, such as chives or parsley
- 50g grated cheddar
METHOD
1 Preheat the oven to 200 ̊C/Gas Mark 6. Cook the frozen vol-au-vents according to manufacturer’s instructions, then remove from the oven, place on a wire rack and keep aside to cool slightly.
2 Bring the milk to the boil in a small saucepan. Melt the butter in another saucepan and add the flour, stirring continuously until a paste begins to form. Add the milk gradually, stirring as you go until you get a smooth liquid. As you cook on a medium heat for another 5-10 minutes the sauce will thicken — don’t stop stirring!
3 Once the sauce is cooked through add the turkey, leftover gravy and season with chilli flakes, oregano, fresh herbs and the cheese. Remove the lids of the vol-au-vents gently with a teaspoon and add the creamy turkey mix. Now you can either top the vol-au-vents with their pastry lid, or leave them open if you prefer.
4 If you have any more leftover cheese lurking around, top the vol-au-vents with a handful and melt in the grill until golden, taking care that the pastry does not burn.
Recipe created by Saliha Mahmood Ahmed (winner of MasterChef UK 2017) to mark the launch of Huzma’s range of Halal frozen turkeys.