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

Ingredientes makes 12

una cebolla pequeña, finamente picado

3 dientes de ajo, picado

150g (5 oz) chestnut mushrooms, rebanado

the leaves of four sprigs of thyme

165ml (5.8 onzas líquidas) of coconut milk

3 tablespoons of brandy

una cucharada de harina de maíz

sal y pimienta

aceite de oliva

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




>Método

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

Add the mushrooms, thyme and some black pepper and cook on a low heat, stirring occasionally for 15 minutos o menos, 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 acta

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