Leftover Turkey Vol-au-vents

{Serves 6 | Preparation Time: 10 mins | Cooking Time: 30 mins}

Vol-au-vents are experiencing a culinary revival of sorts. And why not? You can never really go wrong with puff pastry. You can use this creamy filling to make a pastry topped pie if you can’t get hold of the ready-made vol-au-vent cases. Use any other leftovers like chopped sprouts, mushrooms or leftover herbs to give this recipe your own stamp.


  • 6 ready-made medium sized vol-au-vent cases (JusRol or other brand) They are approx 8 cm wide
  • 200grams leftover shredded turkey meat
  • 75-100mls leftover gravy
  • 25grams butter
  • 25g plain flour
  • 200mls whole milk
  • ½ teaspoon chilli flakes
  • ½ teaspoon dried oregano
  • Handful finely chopped leftover herbs e.g. chives or parsley
  • 50grams grated cheddar


  • Preheat the oven to 180C fan and prepare the frozen vol-au-vents according to manufacturer’s instructions. Remove on a wire rack and keep aside to cool slightly.
  • Bring the milk to the boil in a small saucepan. Melt the butter in another saucepan and add the flour, stirring continuously until a paste forms. Add the milk gradually, stirring as you go until you get a smooth liquid. As you cook on a medium heat for another 5-10minutes the sauce with thicken: don’t stop stirring.
  • Once the sauce is cooked through add the turkey, leftover gravy and season with chilli flakes, oregano, fresh herbs and the cheese.
  • Remove the lids of the vol-au-vents gently with a teaspoon and add the creamy turkey mix.
  • You can at this stage top the vol-au-vents with their pastry lid, or leave them open if you prefer.
  • If you have any more leftover cheese lurking around, top the vol-au-vents with a handful of cheese and melt in the grill till golden, taking care that the pastry does not burn.