Vollyvonts..............I was having a mess around in the kitchen earlier, & decided that vol au vents were just what I fancied.......................
Here's an idea for a filling that worked really well
Chopped smoked ham
Pinch mustard powder
Crushed clove garlic
Couple of handfulls of grated Gruyere
Make up a basic white sauce, then add the saffron, pepper, mustard, thyme & garlic and allow to infuse as the sauce cools a little. Remove the garlic, then add the cheese & ham & mix through.
Stuff the filling into your cases, then add a little parmesan & pop under a hot grill for a few moments