VOL-AU-VENTS FILLINGS

If you want to serve the vol-au-vents hot, omit the garnish until serving. Heat through in a hot oven 200C for 5 minutes or until hot.

Mushroom ingredients:

Fills about 12

100g mushrooms, finely chopped

30g butter

50g cheese spread

30ml (2 tbsp) natural yoghurt

Method:

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, yoghurt and fried mushrooms, and spoon into 12 cases.

Prawn ingredients:

Fills about 12

100g small prawns, reserve 12 for garnish

50g cheese spread with shrimp

30ml (2 tbsp) natural yoghurt

10ml (2 tsp) tomato puree

10ml (2 tsp) lemon juice

Method:

In a small bowl, combine all the ingredients together and spoon into 12 cases. Garnish with a prawn.

Chicken ingredients:

Makes 12

100g roasted chicken breast or leftover chicken

50g cheese spread with chives

30ml (2 tbsp) natural yoghurt

Method:

Cut the chicken into small pieces. In a small bowl, combine together the cheese spread, yoghurt and chicken, spoon into 12 cases.