Tue, 10 November 2026
INGREDIENTS (makes 12)
12 vol-au-vent cases + 1 beaten egg
30g butter
2 shallots, finely diced
2 garlic cloves, chopped
150ml champagne (or prosecco/cava to keep it budget)
150ml milk
150ml double cream
1 tbsp cornflour mixed with 2 tbsp cold milk
1 tsp Dijon mustard
200g cooked turkey, shredded
150g cooked ham, diced
2 tbsp chopped parsley
Salt & pepper
4 tbsp cranberry sauce
STUFFING CRUMB
25g butter
½ small onion, finely diced
60g breadcrumbs
1 tbsp sage + 1 tsp thyme
Zest of ½ lemon
METHOD
Brush the cases with egg and bake at 200°C for 10–12 mins. Push the centres down while they're warm.
For the crumb, fry the onion in butter, then add the breadcrumbs and herbs and fry until golden and crunchy. Stir in the lemon zest.
Sweat the shallots in butter until soft, then add the garlic for 1 minute.
Pour in the champagne and reduce by two-thirds.
Add the milk, cream and Dijon and bring to a gentle simmer.
Stir in the cornflour mix and simmer for 1–2 mins until thick and glossy.
Fold in the turkey, ham and parsley. Season to taste.
Fill the cases, add a dot of cranberry, and finish with the stuffing crumb.
Perfect for Christmas parties or using up leftovers on Stephen's Day.
