Vol au vents filled with peas and mushrooms

 vol au vents

                                           

Ingredients:

A  packet of  ready-made vol au vents  cases, say about 8 ( you can always keep the rest for another day. You can  find them either fresh or frozen at your local supermarket)

100g of frozen peas or asparagus

50g of dried or fresh mushrooms ( the dry ones usually have a stronger flavour)

½ litre of bechamel – Today you can find prepared bechamel in your local food shops.

( a tip from Aunt  Mirella )– she never made bechamel from scratch as it took too long and she found the prepared ones excellent! 

A  nob of  butter

Grated parmesan cheese.

A tiny clove of garlic ( This is optional if you don’t like garlic )

Preparation

Follow the instructions on the packet to heat  the” Vol au Vent”.

Put the finely chopped mushrooms (if you are using dried mushrooms,  it’s better to soak them a little first in boiling water  with a pinch of salt and pepper – do remember to drain the excess water out ) into a pan with the nob of butter and the garlic clove – after a while take out the garlic,  just a little flavour is enough.

Add the frozen peas and cook until the peas are tender.

Now add the bechamel and the parmesan cheese.

Fill the prepared Vol au Vents and keep them hot in the oven.

 They are also  nice cold and you can serve them either as appetisers or as a first course.

juliet

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