Yummy Vol au Vents using 4 Ingredients

Now vol au vents were all the rage in the 70's, along with devilled eggs, tinned asparagus rolled in crustless white bread and little bits of food on dry biscuits.

Now I was a teenager and just flexing my cooking muscles in the 70's. So there was many a egg yolk that I have grated and mixed with other ingredients and piped back into the whites, or slices of orange twisted as decoration.

Luckily we have now moved away food that you have to fiddle with for hours before you eat it, and usually by the time you got to eat the fruits of your labours you were so over the food that you didn't eat it you just looked at it on your plate.

Now vol au vents are something that I revived in the 1980's and have created this recipe using only 4 ingredients including the vol au vent shells.

Vol au vents

large or small vol au vent shells. cooked chicken or drained tinned salmon or tuna, grated tasty cheese, tinned soup - now I use cream of chicken for the chicken and cream of celery for the tuna/salmon ones

Preheat the oven to 180.c

Place the shells on a baking/parchment paper lined trays. 3/4 fill with the chicken/tuna/salmon. Add approx 1 tsp for the small shells and 2 dessertspoons for the large shells of the undiluted soup mix. You need enough to nearly fill the shell cases. Top with a generous amount of cheese. Bake in the oven until the filling is bubbling and the cheese has melted. Approximately 10 -15 minutes for the small shells and 20 - 25 minutes for the large shells.

Now beware the filling will be very hot. If you create the small ones make more than you think you need as the are very moorish.