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

Ingredients makes 12

a small onion, finely chopped

3 grans d'all, picat

150g (5 oz) chestnut mushrooms, rodanxes

the leaves of four sprigs of thyme

165ml (5.8 unces líquides) of coconut milk

3 tablespoons of brandy

una cullerada de farina de blat de moro

sal i pebre

oli d'oliva

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




>Mètode

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

Add the mushrooms, thyme and some black pepper and cook on a low heat, stirring occasionally for 15 minuts o així, 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 minuts

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