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

Engredyan makes 12

yon zonyon ti, tise byen koupe

3 dan nan lay, mens

150g (5 ons) chestnut mushrooms, tranche

the leaves of four sprigs of thyme

165ml (5.8 ons likid) of coconut milk

3 tablespoons of brandy

a tablespoon of cornflour

sèl ak pwav

lwil oliv

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




>Metòd

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

Add the mushrooms, thyme and some black pepper and cook on a low heat, stirring occasionally for 15 minit oswa konsa, 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 minit

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