Turkey and Ham Vol au Vents
Ingredients
Irish Yogurts Clonakilty Half Fat Crème Fraîche
200g leftover turkey
200g leftover ham
200g leftover stuffing
100 mls leftover gravy or stock
1 tsp of Dijon mustard
1 pack of 6 large vol au vent cases
1 egg yolk
2 large tbsp of Irish Yogurts Clonakilty Half Fat Crème Fraîche
Method
- Set your slow cooker to low
- Add your left overs of Turkey, Ham, Stuffing, and gravy
- Add a teaspoon of Dijon mustard to bring out the flavour
- If you don't have any leftover gravy you can add chicken stock made up with a stock pot, just add enough liquid to make the filling moist
- Cook on low for an hour, this will gently reheat the leftovers without them drying out
- Cook the vol au vent cases according to the pack instructions, brushing with egg yolk for a gorgeous shine
- When reheated add 2 tablespoons of Irish Yogurts Clonakilty Half Fat Crème Fraîche to the filling, this will make your vol au vents really creamy
- Fill your cases by piling them high
