• 3 king-side vol-au-vent cases
  • ½ a dried red chilli (chopped)
  • 50 g chopped spinach
  • 3 slices cooked ham (chopped)
  • 1 large egg
  • 75 ml tub crème fraiche or double cream
  • freshly grated nutmeg
  • salad leaves tossed in balsamic vinegar and olive oil to serve


  • We can cheat here a bit and buy the vol-au-vent cases, frozen, and bake in the oven for about l0-l5 mins.
  • The oven should be preheated to 190°C (170°C/Gas 5).
  • Remove and cool.
  • Mix together the filling ingredients and season.
  • Spoon mixture into the cooled cases.
  • Sprinkle with freshly grated nutmeg, and bake for a further 20-30 minutes until the mixture is just set.
  • Serve warm or cold with salad.