Mushroom and Brandy Vol au Vents

Delicious creamy vegan vol au vents.  Really simple to make with frozen pastry cases.  Serve hot or cold, as part of a main dish, as a starter or canape


Mushroom and Brandy Vol au Vents

Ingredients makes 12

a small onion, finely chopped

3 cloves of garlic, minced

150g (5 ounces) chestnut mushrooms, sliced

the leaves of four sprigs of thyme

165ml (5.8 fluid ounces) of coconut milk

3 tablespoons of brandy

a tablespoon of cornflour

salt and pepper

olive oil

12 medium vol au vent cases – Justrol do frozen ones in packs of 36 that are vegan


Heat a splash of oil in a large pan and sweat the onion with the garlic and some salt for 5 minutes

Add the mushrooms, thyme and some black pepper and cook on a low heat, stirring occasionally for 15 minutes or so, until everything is completely softened

In the meantime cook the vol au vent cases according to the instructions

When the mushrooms and onions are soft add the coconut milk and brandy

Stir the cornflour into a little cold water and add this, bring back to the boil and cook for a further 5 minutes

When the vol au vent cases are cooked spoon in the mixture.  Serve hot or cold