Ham and Mushroom Vol au Vents

Method

1. 1In a thick-bottomed pan sauté off the brown onions with the mushrooms and olive oil. Once the onions have gone translucent add the chopped thyme, cook for 1 minute then add the white wine, cook for a further 1 minute and set aside.
2. 2To make the white sauce melt the butter in a pan and whisk in the flour, cook on a low heat to make a roux. Once cooked slowly add the warm milk whilst continuing to whisk. Once all is added whisk in the onion and white wine mix with the cream, cook for 2 mins and take off the heat.
3. 3When the mix reaches room temperature stir all ingredients together. Carefully spoon into the cooked vol au vents. Flash through the oven just before service.
4. 4Season to taste, serve 2 per resident