Cranberry and Brie Vol au Vents

clock 15 minutes + 12 minutes bowl Serves 12


  • 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
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  • 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.

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