Cranberry and Brie Vol au Vents
- 12 mini vol au vent cases
- 1 brie cut into 12 wedges
- 1 can can of Select canned chicken or 100g cooked chicken meat
- 100g sliced ham
- Cranberry sauce to serve
Ham with Pineapple Glaze
Place chicken in half of the vol au vent cases.
Place ham in remaining 6 vol au vent cases.
Top with a piece of brief. Bake at 180°C for 10-12 minutes until golden brown and cheese has melted.
Add a small dollop of cranberry sauce to each vol au vent before serving.
Tip: This is great way to use left over ham and turkey for a boxing day picnic.