Ingredients
- 1 tbsp vegan baking butter
- 1 onion, finely chopped
- 250 g mushrooms, in bite-sized pieces
- 2 garlic cloves, pressed or diced
- 3 sprigs of parsley, roughly chopped + extra to finish
- 150 ml vegetable stock
- 1 jar of Pa’lais Cuisine – Bechamel
- 2 bay leaves
- Pinch of nutmeg
- 1 pack of Greenway Just Like Chicken
- ½ pack of Greenway Minced Meat
- 1 small dash of sherry
- Lemon juice, to taste
- 2 vegan puff pastries
- Black pepper & salt
To go with it:
- oven-baked fries or mashed potatoes and a fresh salad with finely chopped shallots
The best vol-au-vent
35
2 persons
STEP 1
Preheat the oven according to the directions on the puff pastry package. Bake the patties just before serving.
STEP 2
Melt the butter in a large surface stew pot over medium heat. Add the onion and fry until translucent and the edges are golden brown.
STEP 3
Add the mushrooms and fry them on high heat for a few minutes until brown. Add the garlic and parsley and stir for a minute. Season with salt and pepper.
STEP 4
Deglaze with the stock, lower the heat and add the Pa’lais Cuisine – Bechamel, along with the bay leafs. Season with salt, pepper and nutmeg. Put the lid on the pot and let it simmer on low heat.
Step 5
Fry the chicken pieces in some butter in a separate pan. Meanwhile, roll small balls of the minced meat that you season with salt and pepper.
Step 6
Add the chicken pieces to the sauce and brown the meatballs evenly in the same pan. Add them to the sauce.
STAP 7
Taste the sauce and finish with a dash of sherry, some lemon juice and chopped parsley.
STAP 8
Serve with the puff pastries, fries or mashed potatoes and a fresh salad.
