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Turkey carbonara vol-au-vents
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elegant French canape: Mini vol-au-vent pastries filled with creamy turkey carbonara.
Ingredients:
  • 2 x 60g pkt mini vol-au-vent cases
  • 425g tub carbonara pasta sauce
  • 500.00 ml cooked turkey meat, chopped
  • 250.00 ml frozen peas
  • 125.00 ml parmesan cheese, shredded
Instructions:
  • Preheat your oven to 180C (160C fan). Arrange the vol-au-vent cases on a baking tray and bake for 8 minutes until they turn a lovely light golden color.
  • Warm up the carbonara sauce in a medium saucepan over low heat. Mix in the turkey and peas, then let it simmer for 5 minutes, stirring occasionally until the peas are tender.
  • Spoon the turkey mixture into the vol-au-vent cases. Sprinkle each with a touch of parmesan before serving.

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