INGREDIENTS

1 packet of Greenway just like chicken

1/2 packet of Greenway minced meat

1 tablespoon of vegetable cooking butter

1 onion, finely chopped

250 gr mushrooms, in bite-sized pieces

2 cloves of garlic, pressed or chopped

3 sprigs of parsley, coarsely chopped + extra as a finishing touch

150 ml of vegetable broth/li>

1 jar of Pa'lais Cuisine - bechamel

2 bay leaves

pinch of nutmeg

1 small dash of cherry

lemon juice, to taste

2 vegan puff pastry pies

black pepper and salt

for there:

oven-baked fries or mashed potatoes and a fresh salad with chopped shallots

The best vol-au-vent

STEP 1

Preheat the oven according to the directions on the package of the puff pastry patties. Bake the patties just before serving.

STEP 2

Melt the butter in a large-area casserole over medium heat. Add the onion and sauté until glazy and the edges are golden brown.

STEP 3

Add the mushrooms and brown them over high heat for a few minutes. Add the garlic and parsley and stir for a minute. Season with salt and pepper.

STEP 4

Deglaze with the broth, lower the heat and add the Pa'lais Cuisine - Bechamel, along with the bay leaf. Season with pepper, salt and nutmeg. Put the lid on the pot and simmer over low heat.

STEP 5

Fry the fillet pieces in some cooking butter in a separate pan. Meanwhile, roll small balls of the minced meat that you first season with salt and pepper.