Part Vol au Vents

Ingredients:

1 packet of (defrosted if frozen) vegan puff pastry or indeed vol au vent cases ("Jus-rol" is vegan in the UK)

a little soya milk to glaze

a variety of fillings:

the sauce from our mushroom puff recipe

Sweetcorn and pepper salad

Salad Lucoise

use your imagination with the fillings - many leftovers are great in mayo! Redwoods Cheatin range of foods are nice too - try grated cheezly with mayo and spring onions or chopped cheatin chicken with a little curry in the mayo - left over curry is nice in there too.

To make the vol au vent cases you need 2 cutters or glasses - one about a cm. smaller than the other. Use the large one to cut out the cases then press the smaller one down in the middle without cutting all the way through. Use a fork to prick the middles to stop them puffing up too much. (Of course buying the readymade cases is easier though doing it yourself lets you choose the size - giant ones are great as a main course) Glaze the outer ring with soya milk and bake in the oven at 190C/380F for 10-15 minutes or until raised up and browning. Push down the middles ready for filling. If using cold fillings let the cases cool first otherwise just fill and serve!