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Creamed Egg & Ham Vol au Vent
HT
PFC
15mins
Makes
24 Appetizers
Hot Pork
Herbs
Party
Food
Parties Buffet
Appetizer
Ingredients 24 pre-cooked Vol au Vents cases 5 Eggs, beaten 50g/2oz Butter 25g/1oz Ham, chopped 1 tbsp Freshly chopped Parsley 1 tbsp Double Cream
Instructions
1.
Preheat the oven to 140C, 275F, Gas mark 1. Place the vol au vent cases on a
baking tray.
2.
Heat the butter in saucepan, add the eggs and stir gently until the egg begins
to just set.
3.
Remove from heat and stir in the ham, parsley and cream until well blended.
4. Spoon mixture into cases and serve immediately or place in the oven to keep warm.
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