Easy recipe Turkey Carbonara Vol-au-vents

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two x sixty g pkt mini vol-au-vent cases four hundred and twenty-five g tub carbonara sauce (Recipes by ingridients sauce) two cups cooked turkey (Recipes by ingridients turkey) meat, chopped one cup frozen peas (Recipes by ingridients peas) one/two cup parmesan (Recipes by ingridients parmesan) cheese, shredded Preheat oven to one hundred and eighty °C or one hundred and sixty °C fan. Place vol-au-vent cases on a baking tray. Bake for eight mins until light golden. Heat carbonara sauce (Recipes by ingridients sauce) in a medium saucepan on low heat. Add turkey (Recipes by ingridients turkey) and peas (Recipes by ingridients peas) and simmer, stirring occasionally for five mins until peas (Recipes by ingridients peas) are tender. Fill vol-au-vent cases with turkey (Recipes by ingridients turkey) mixture. Turkey Carbonara Vol-au-vents. Top each with a little parmesan (Recipes by ingridients parmesan) and serve. .