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

材料 makes 12

小タマネギ, finely chopped

3 ニンニクのクローブ, みじん切り

150グラム (5 オンス) chestnut mushrooms, スライスした

the leaves of four sprigs of thyme

165mlの (5.8 液量オンス) of coconut milk

3 tablespoons of brandy

トウモロコシ粉大さじ

塩とコショウ

オリーブオイル

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




>方法

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

Add the mushrooms, thyme and some black pepper and cook on a low heat, stirring occasionally for 15 分程度, 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 分

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