Leeks, bacon and Oka cheese vol-au-vent

Author: Les Cultures de chez nous
Vol-au-vent aux poireaux, au bacon et au fromage Oka
Preparation 15
Baking 30
Portions 6
Freezing No


  • 8 minced bacon slices
  • 1 package of 250 gr (3 cups) of Les Cultutres de chez nous sliced leeks
  • 60 ml (1/4 cup) of dry white wine
  • 250 ml (1 cup) of cooking cream
  • 1 grated classic Oka cheese
  • Salt and pepper
  • 6 precooked vol-au-vent
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  • In a casserole, cook bacon until crispy. Set over paper towels and throw away fat surplus.
  • Within the same casserole, cook sliced leeks at medium heat while stirring until it tenders. Pour white wine and cream. Reduce the mixture of an half while stirring everything up. Preparation must be thick.
  • Add Oka cheese then salt and pepper. Remove from heat and cool down. Garnish vol-au-vent with the preparation. Serve.

Chef's notes