Simon Rimmer served up tasty pasta with turkey and smoked salmon vol-au-vent on Steph’s Packed Lunch.
The ingredients are: 8 x 150mm circles of ready rolled all butter puff pastry and 4 egg yolks, beaten.
For the Filling: 750ml milk, 1 cinnamon stick, Pinch nutmeg, 1 clove garlic, peeled and chopped, 2 bay leaves, 75g butter, 75g flour, 25g Dijon, 250g crème fraiche, 175g cooked, shredded turkey, 175g cooked hot smoked salmon, flaked, 100g cooked penne pasta, 100g peas and 30g chopped tarragon.
To serve: Serve with green veg.
See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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