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

Συστατικά makes 12

ένα μικρό κρεμμύδι, finely chopped

3 σκελίδες σκόρδο, κιμάς

150g (5 ουγκιά) chestnut mushrooms, κομμένο σε φέτες

the leaves of four sprigs of thyme

165ml (5.8 ουγγιές) of coconut milk

3 tablespoons of brandy

μια κουταλιά της σούπας κορν φλάουρ

αλατοπίπερο

ελαιόλαδο

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




>Μέθοδος

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

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 πρακτικά

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