To make the vol au vent cases.

Preheat your oven to 200C/gas 6.

Line a baking tray with baking paper.

Roll out the pastry to roughly 1cm thick.

Using a scallop edged/fluted 6cm pastry cutter, cut out circles of pastry.

Using a 4cm round pastry cutter, cut out the middle of 2/3rd of the fluted pastry circles you have already cut out. This will leave you with one base and two rings which will make up each vol au vent.

Brush each of the bases with a little soy milk then stack on the rings, brushing each with soy milk as you go.

Repeat this process with all of the bases.

Once you have made each vol au vent, prick the centre of them with a fork.

Transfer them to your baking tray.

Bake in the centre of the oven for 12 - 15 minutes until they have puffed up and are golden.

Once cooked remove from the oven and leave to cool on a wire rack.

To make the filling

Heat the oil in a medium sized sauce pan and add the onion and garlic.

Sweat the onion and garlic for 8 minutes or until becoming translucent and soft.

Add the chopped mushrooms to the pan along with the thyme and cook for 12 - 15 minutes or until the mushrooms are cooked and the moisture has been cooked off.

Season to taste then stir through the creme fraiche.

Leave to cool.

To assemble

If the centres of the vol au vents have puffed up slightly, push down gently with the back of a teaspoon.

Fill each case with 1 - 2 tsp of the mushroom filling.

Garnish with a little more thyme and serve.