Description
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
Ingredienti
una piccola cipolla, tritato
3 spicchi d'aglio, tritato
150g (5 once) chestnut mushrooms, affettato
the leaves of four sprigs of thyme
165ml (5.8 once) of coconut milk
3 tablespoons of brandy
un cucchiaio di maizena
sale e pepe
olio d'oliva
12 medium vol au vent cases – Justrol do frozen ones in packs of 36 that are vegan
Instructions
Heat a splash of oil in a large pan and sweat the onion with the garlic and some salt for 5 verbale
Add the mushrooms, thyme and some black pepper and cook on a low heat, stirring occasionally for 15 minuti o così, 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 verbale
When the vol au vent cases are cooked spoon in the mixture. Serve hot or cold
- Prep Time: 5
- Cook Time: 30
