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

成份 makes 12

小洋葱, 切碎

3 蒜瓣, 肉末

150克 (5 盎司) chestnut mushrooms, 切片

the leaves of four sprigs of thyme

165毫升 (5.8 液体盎司) of coconut milk

3 tablespoons of brandy

一汤匙生粉

盐和胡椒

橄榄油

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 分钟

Add the mushrooms, thyme and some black pepper and cook on a low heat, stirring occasionally for 15 分钟左右, 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 分钟

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