Dee’s Leek & Onion sausage “vol au vent” style

14 Oct

Dee’s Leek & Onion sausage

in Puff Pastry with Mushroom sauce

“vol au vent” style

You will need

white sauce

30g vegan butter

30g flour

500ml dairy free milk

1 pinch of saffron (optional)

150g mushroom sliced

2-3 tablespoon oil

50ml white wine

100ml vegetable stock

2-3 cloves of garlic chopped

50ml soya cream (optional)

1 ready rolled puff pastry (check ingredients) the Jus-Roll is vegan but double check the brand you buy

1 pack of Dee’s Leek and Onion sausages

Method

Per-heat oven 180

In a pot heat the milk and add the saffron(saffron can also be added to the melting butter). In another pot melt butter and add flour and cook  for 2-3 mins on low heat. Keep stirring.

When milk is hot ladle a small amount of milk in to the flour/butter mix and incorporate well. Keep doing this until all the milk is gone, keep stirring.  Cook out the sauce on low for 3-4 mins or until thick.

Cut puff pastry with a circle cookie (scone) cutter and use a smaller cookie cutter to make an impression (see picture) on the top. When cooked this inner circle will be cut out to fill the centre.

Cook according to instructions on packet

Cook the sausage according to instructions. I baked mine with a little oil and salt

 In a heated frying pan add your oil then mushroom and brown on high 3-4 mins.

Add garlic and cook for 1 min, add white wine and stock and reduce by half.

Add white sauce and soya cream. Cook for 1-2 mins

When the puff pastry is done let cool and remover the inner circle leaving a hollow. Cut sausages into pieces and place a few pieces in each vol an vent, put some of the sauce over the sausages and serve warm to hot. Serve with brown rice and roasted asparagus as a dinner.

Tip

The vol-a- vents can be made in “mini” size too and are really handy  if you have a group of people over or you just want some finger food for a party, or celebration.

You can always make one large vol-au-vent for dinner and serve as main course too!

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