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Pork in Cider Vol Au Vents

Ingredients

  • Thyme Pork in Cider Casserole for one
  • 36 vol au vent cases (we used frozen Jus Rol Medium Vol Au Vents)
  • 1 egg, beaten
  • Tablespoon milk
  • 1 apple, cored, peeled and slice very thinly
  • 100g Stilton cheese (or any crumbly blue cheese)
  • A handful of flat leaved parsley, chopped

Method

  1. Heat the oven to 200C fan
  2. Mix the beaten egg & milk together in a small bowl
  3. Remove the vol au vent cases from the box and place onto a baking tray, brush the outside edges with the egg wash. Place into the oven and cook for 15 minutes until the pastry cases are risen & golden. Allow to cool
  4. Follow the microwave instructions on the coq au vin
  5. Peel and slice the apple finely – almost see through
  6. Use a sharp knife & fork to cut up any large pieces in the casserole.
  7. Fill each vol au vent case with a spoonful of casserole, top with a slice of apple and sprinkle with the Stilton & parsley.

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