Makes: 18, Time: 45 mins

Ingredients

Cases:

• 18 Frozen Jus Rol Vol au Vent cases

Sauce:

• 25g unsalted butter
• 25g plain flour
• 250ml semi-skimmed/whole milk
• Pinch nutmeg
• Pinch salt
• Pinch pepper

Fillings:

• 150g tiger prawns, chopped into 3rds (keep 9 whole)
• 40g dates, chopped
• 2-3 rashers bacon, lardons
• 40g Stilton, crumbled

Method

1. Preheat oven to 200°C Fan/Gas Mark 7.
2. Line 1 large baking tray with parchment.
3. Space vol au vent cases on tray.
4. Brush rims with milk.
5. Bake for 13-15 mins, turning halfway.
6. Remove from oven. Press down middles.
7. Meanwhile, In small saucepan; Melt butter over medium-low heat.
8. Whisk in flour. Whisk in milk gradually, stirring continuously. Should be a smooth, thickened sauce.
9. Remove from heat. Season. Add nutmeg.
10. Split sauce between 2 small saucepans.
11. Prawn Vol au Vents: In tiny saucepan; Stir in prawn pieces. Warm 1 min.
12. Divide between 9 vol au vent cases. Decorate each with 1 full prawn. Serve.
13. Date and Stilton Vol au Vents: In small saucepan; Stir in dates and ¾ bacon. Warm 1 min. Quickly stir in Stilton.
14. Divide between 9 vol au vent cases. Sprinkle remaining bacon on tops. Serve.

Tip: Use Coleman’s white sauce mix packet!