Ham, Ricotta & Spinach Vol Au Vent
HT PFC 20mins
Makes 12 Bouchées Hot Pork Vegetables Spices Party Food
Canapés Puff Pastry
Ingredients
12 x 5cm/2” Cooked Vol au Vent Cases
Freshly grated nutmeg
For the filling
50g /2oz Fresh Baby Spinach Leaves, chopped
50g/2oz Ham, chopped
6 tbsp Ricotta Cheese
2 Eggs
Salt and Black pepper
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4. Place all the filling ingredients
in a mixing bowl and mix well.
2. Spoon the mixture into the cases, sprinkle with a little freshly grated
nutmeg, and bake for 15 minutes or until lightly set. Serve warm or cold.
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