Egg, Ham and Mushroom Vol au Vent
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Ingredients
4 large puff pastry shells
1/4 cup (50 mL) butter or margarine
1/2 cup (125 mL) celery, diced
1 1/2 cups (375 mL) fresh mushrooms, quartered
7 tbsp (105 mL) flour, all purpose
1 1/2 cups (375 mL) milk
1 1/2 cups (375 mL) chicken broth, canned
8 eggs, hard cooked
1 1/2 cups (375 mL) cooked ham, diced
1 tsp (5 mL) pepper
to taste poppy seeds
Nutritional Facts
Amount Per Serving
568 Calories
Protein
33.5g
Fat
33.1g
Carbohydrate
32.5g
Directions
Preheat oven to 180° C (350°F). On a baking sheet, heat pastry shells in oven for 10 minutes or according to package directions. In a saucepan, melt butter or margarine over medium high heat. Add celery and mushrooms. Cook until tender crisp, about 4 minutes. Blend in flour and stir for 1 to 2 minutes at low heat. Add milk and chicken broth and continue cooking, whisking until mixture thickens. Stir in eggs and ham. Season with pepper. Spoon over warm pastry shells. Sprinkle with poppy seeds.