1 Heat 1 tablespoon butter in a frying pan and cook the shallots and mushrooms until soft. Remove from the pan.
2 Toss the turkey in the cornflour.
3 Heat 1 tablespoon butter in the pan and cook the turkey in batches, until cooked through.
4 Add the mushroom mixture to the pan, then add the crème fraîche, cream, vermouth and Worcestershire sauce and cook gently over a low heat for about 10 minutes, until the sauce is creamy. Season to taste with salt and pepper and stir in the parsley.
5 Spoon the filling into the vol-au-vent cases and garnish with the parsley.