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
Ingredientes
uma cebola pequena, finamente picado
3 dentes de alho, picado
150g (5 onças) chestnut mushrooms, fatiado
the leaves of four sprigs of thyme
165ml (5.8 onças fluidas) of coconut milk
3 tablespoons of brandy
uma colher de sopa de farinha de milho
sal e pimenta
azeite
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 atas
Add the mushrooms, thyme and some black pepper and cook on a low heat, stirring occasionally for 15 minutos ou mais, 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 atas
When the vol au vent cases are cooked spoon in the mixture. Serve hot or cold
- Prep Time: 5
- Cook Time: 30
