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

Ingrédients makes 12

un petit oignon, finely chopped

3 gousses d'ail, haché

150g (5 oz) chestnut mushrooms, en tranche

the leaves of four sprigs of thyme

165ml (5.8 onces liquides) of coconut milk

3 tablespoons of brandy

une cuillère à soupe de maïzena de

sel et poivre

huile d'olive

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




>Méthode

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

Add the mushrooms, thyme and some black pepper and cook on a low heat, stirring occasionally for 15 minutes ou plus, 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 procès-verbal

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