Ingredients

• 1 packet of 12 medium Jus-rol Vol Au Vent Cases
• 10½oz (298g) can condensed mushroom or chicken soup
• 1 medium onion, skinned and chopped
• 1 medium pepper, cored and chopped
• 1 tbsp oil
• ½oz (15g) butter
• 2oz (50g) mushrooms, wiped and chopped
• ¼ tsp curry powder, optional
• 8oz (225g) cooked turkey, diced
• 4oz (125g) ham, diced
• 1½ tsp lemon juice
•   salt and pepper
•   beaten egg, to glaze

Method

1. Pre-heat oven to 425°F (220°C) gas mark 7.
2. Chop onion and pepper and fry gently in oil and butter until soft, then add chopped mushrooms and fry for a further 5 minutes.
3. Add curry powder if desired. Stir in condensed soup. Add turkey and ham, mix well, add lemon juice and season to taste.
4. Cover and simmer gently for 15 minutes, stirring occasionally.
5. Meanwhile, place vol au vents on a baking tray and glaze rims with beaten egg. Bake as directed on packet until golden brown.
6. When golden brown, fill with turkey mixture and serve hot.