Ham, mushroom and spinach vol-au-vents

Chef: Green Isle
Cook: 15 mins
Ham, mushroom and spinach vol-au-vents
These festive vol-au-vents are very easy to whip together if you have guests coming over.

12 vol-au-vent cases (found in freezer aisle)

25g butter

25g flour

600ml milk

1 tbsp Dijon mustard

400g leftover Christmas ham

200g mushrooms, chopped

150g Green Isle Frozen Spinach

Cook the vol-au-vent cases according to pack instructions.

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.

Once the all the milk has been added, stir in the mustard. Bring the mixture to a simmer and cook for 5 minutes. Salt and pepper to taste.

Over a medium heat, warm a frying pan and cook the mushrooms and leftover ham for about 5 minutes. Add the Green Isle Frozen Spinach during the last minute.

Add the ham, mushroom and spinach into the white sauce and stir to combine.

Fill the shells and serve to your guests.


Cooking Time
15 minutes

Main ingredients
Dairy, Flour, Vegetables

Recipe Type
Starters, Party Food, Entertaining, Snacks, Classics

Level of Difficulty

Vol-au-vents are a great way to use leftover meat, so feel free to replace the ham with leftover turkey or even use a combination.

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