I love puff pastry, anything light and fluffy that you can fill with gushy food and tasty sauce is awesome. This is the second time that Nick and I made these, and unfortunately we bought the teeny wee puff pastries instead of the large ones. Still, they tasted great, and I’ll defiantly make them for the next dinner party. They’re super omni-friendly and easy to make buckets of.

Ingredients:

Packet of frozen vol au vents
6 large mushrooms sliced
1 regular sized onion chopped up quite fine
1 tablespoon of olive oil
Handful of parsley chopped up fine
1 glass white wine
1/2 cup water
1/4 cup flour
1 tablespoon nutritional yeast flakes (If you have them, tastes good without)
1 teaspoon garlic salt

Directions:
Glaze your vol au vents and cook according to package directions. It usually takes about 15 minutes which should give you time to make the filling. In a frying pan heat up some olive oil and add the onions. Once translucent, add the mushrooms and leave to sweat out the moisture tossing occasionally. Meanwhile, whisk the flour, water, nutritional yeast flakes and garlic salt in a pot. Turn on the heat and keep stirring until it starts to thicken. Add in the wine, stir until your mushrooms are starting to golden. Mix in the mushrooms and onions . Finally add the parsley, and ladle generously into your vol au vents. Best served with some big home made chips and a crispy salad, but that’s up to you