• 4 vol-au-vents

• 100 ml olive oil

• 2 cloves of garlic

• 1 chilli

• 1 small tin of tomato purée

• Freshly ground pepper

• 1 onion

• 1/2 carrot

• 50 g bacon pieces 

• 50 g parma ham

• 1 tomato

• 1 green pepper

Heat the oil in a frying pan. Crush the garlic into the frying pan. Chop the onion finely. Cut the ham and chilli (with seeds removed) into small pieces. Add the bacon pieces, ham, chilli and onion to the oil and garlic. Stir through the tomato purée. Cut the carrot, tomato and green pepper into small pieces and add these. Pour in 100 ml water and allow to simmer for 10 minutes. Stir occasionally. Meanwhile heat the oven to 180 °C. Cut the lids out of the vol-au-vents and heat these in the oven for around 5 minutes. Once the vol-au-vents are warm, fill them with the meat and vegetable mix then garnish with freshly ground black pepper.