Add the milk gradually, stirring as you go until you get a smooth liquid.
As you cook on a medium heat for another 5-10 minutes the sauce will thicken: don’t stop stirring.
Once the sauce is cooked through add the turkey, leftover gravy and season with chilli flakes, oregano, fresh herbs and the cheese.
Remove the lids of the vol-au-vents gently with a teaspoon and add the creamy turkey mix.
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