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
材料
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 大さじ 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
Instructions
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
- Prep Time: 5
- Cook Time: 30
