-
45
minPrep Time -
30
minCook Time -
75
minReady in -
perYield -
330
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:wheat,soy
- Seasons:All
- Cuisines:
- Courses:dinner,brunch
Recipe Description
A delightful twist on the classic French vol-au-vent, featuring a creamy, savory filling of mushrooms and leeks encased in flaky, golden pastry.
Ingredients
- 1 tbsp olive oil
- 2 leeks, finely sliced
- 300g mushrooms, chopped
- 2 cloves garlic, minced
- 200ml soy cream
- 1 tsp thyme
- Salt & pepper to taste
- 1 package vegan puff pastry
- 1 tbsp soy milk, for glazing
Steps:
- Preheat the oven to 200°C (390°F).
- Heat olive oil in a pan, add leeks and mushrooms, and sauté until soft.
- Add garlic, soy cream, thyme, salt, and pepper. Cook until the mixture thickens.
- Cut the puff pastry into circles and press into a muffin tin to form cases.
- Fill the pastry cases with the mushroom and leek mixture.
- Bake for 25-30 minutes until the pastry is golden and crisp.
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