Cranberry and Brie Vol au Vents

Ingredients
- 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
Method
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Place chicken in half of the vol au vent cases.
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Place ham in remaining 6 vol au vent cases.
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Top with a piece of brief. Bake at 180°C for 10-12 minutes until golden brown and cheese has melted.
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Add a small dollop of cranberry sauce to each vol au vent before serving.
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Tip: This is great way to use left over ham and turkey for a boxing day picnic.