Pork vol-au-vent

Ingredients

• 3/4 lb. 340 g Quebec pork tenderloin, diced
• 1/3 cup 80 ml butter
• 1 shallot, chopped
• 8 oz 227 g white mushrooms, thinly sliced
• 1 small red bell pepper, seeded and diced
• 1/4 cup 60 ml all purpose flour
• 2 1/2 cups 625 ml 3.25% milk
• 1/2 cup 125 ml frozen peas
• 1 tsp. 5 ml lemon juice
• 4-6 store-bought puff pastry shells, heated
• Salt and freshly ground pepper, to taste

Note : you can also used diced leftover cooked pork roast for this recipe.