This French-inspired canape features mini vol-au-vent pastries filled with creamy turkey carbonara.

Prep Time : 0:10 | Cook Time : 0:10 | Total Time : 0:20 | Serving : 24 person.

Ingredients

• 2 x 60g pkt mini vol-au-vent cases

• 425g tub carbonara pasta sauce

• 2 cups cooked turkey meat, chopped

• 1 cup frozen peas

• 1/2 cup parmesan cheese, shredded

Method

• Step 1

  Preheat oven to 180C or 160C fan. Place vol-au-vent cases on a baking tray. Bake for 8 mins until light golden.

• Step 2

  Heat carbonara sauce in a medium saucepan on low heat. Add turkey and peas and simmer, stirring occasionally for 5 mins until peas are tender.

• Step 3

  Fill vol-au-vent cases with turkey mixture. Top each with a little parmesan and serve.