Primula vol au vent Selection

Preparation time: 25 – 30 minutes

Cooking time: 15 minutes

Makes: 24 in total 6 of each variety

Oven temperature: 220°C/Gas mark 7

Ingredients

• 24 frozen vol au vent cases cooked according to the manufactures instructions
• Mushroom
• 50g (2oz) mushrooms finely chopped
• 15g (½oz) butter
• 25g (1oz) Primula Cheese Spread
• 1 x 15mlsp (1 tablespoon) Greek natural yogurt

Melt the butter in a frying pan and add the chopped mushrooms, fry for 3 minutes until soft – cool. In a small bowl combine together the Primula, yogurt and fried mushrooms, spoon into 6 of the cases. Garnish with a sprig of parsley

Chicken

• 50g (2oz) roasted chicken breast or tikka flavoured chicken breast
• 25g (1oz) Primula Cheese Spread with Chives
• 1 x 15mlsp (1 tablespoon) Greek natural yogurt
• Cut the chicken breast into small pieces. In a small bowl combine together the Primula, yogurt and chicken, spoon into 6 of the cases. Garnish with cut chives

Prawn

• 50g (2oz) small prawns, reserve 6 for garnish
• 25g (1oz) Primula Cheese Spread with Shrimp
• 1 x 15mlsp (1 tablespoon) Greek natural yogurt
• 1 x 5mlsp (1 teaspoon) tomato puree
• 1 x 5mlsp (1 teaspoon) lemon juice
• In a small bowl combine all the ingredients together and spoon into 6 cases. Garnish with a prawn and sprigs of dill.

Ham & pineapple

• 2 slices of thin ham cut into small pieces
• 25g (1 oz) pineapple pieces in own juice, diced
• 25g (1oz) Primula Cheese Spread with Ham
• 1 x 15mlsp (1 tablespoon) Greek natural yoghurt
• In a small bowl combine all the ingredients together and spoon into 6 cases. Garnish with a slice of ham and a piece of pineapple.
• If you wish to serve the vol au vents hot, omit the garnish until serving. Heat through in a hot oven 200°C/ Gas Mark 6 for 5 minutes or until hot.