VOL-AU-VENTS FILLINGS If you want to serve the vol-au-vents hot, omit the garnish until serving. Heat through in a hot oven 200C for 5 minutes or until hot. Mushroom ingredients: Fills about 12 100g mushrooms, finely chopped 30g butter 50g cheese spread 30ml (2 tbsp) natural yoghurt Method: Melt the butter in a frying pan and add the chopped mushrooms, fry for 3 minutes until soft. Leave to cool. In a small bowl, combine together the cheese spread, yoghurt and fried mushrooms, and spoon into 12 cases. Prawn ingredients: Fills about 12 100g small prawns, reserve 12 for garnish 50g cheese spread with shrimp 30ml (2 tbsp) natural yoghurt 10ml (2 tsp) tomato puree 10ml (2 tsp) lemon juice Method: In a small bowl, combine all the ingredients together and spoon into 12 cases. Garnish with a prawn. Chicken ingredients: Makes 12 100g roasted chicken breast or leftover chicken 50g cheese spread with chives 30ml (2 tbsp) natural yoghurt Method: Cut the chicken into small pieces. In a small bowl, combine together the cheese spread, yoghurt and chicken, spoon into 12 cases.