Mini Mushroom Vol-Au-Vents

Line a baking tray with baking paper. Place 1 sheet frozen puff pastry, partially thawed, on a flat surface and lightly spray with canola oil spray. Top with second partially thawed pastry sheet and lightly spray with oil. Top with remaining pastry sheets, partially thawed, and gently press down to secure. Using a 5.5cm round cutter, cut out 12 discs, discarding remaining pastry.

Using a 4cm round cutter, lightly press into 1 disc to cut two-thirds of the way through. Using a small, sharp knife, lift out inner circle (2 pastry layers) and discard, leaving base intact. Transfer hollowed out pastry disc to tray, then repeat with remaining discs. Prick bases of hollowed out discs with a fork, then transfer to freezer for 20 minutes.

Meanwhile, preheat oven to 200°C/ 180°C fan-forced. Spray discs with oil and bake for 25 minutes or until just golden and puffed. Meanwhile, heat 2 tbs extra virgin olive oil in a large frying pan over medium-high heat. Add 200g button mushrooms, sliced, and cook for 4 minutes or until golden. Add 300g tub Woolworths Plantitude dairy free mushroom sauce, reduce heat to low and simmer for 2 minutes or until heated through.

Spoon mixture into vol-au-vents. Sprinkle over chopped continental parsley. Season and serve.