6 frozen vol-au-vents
1 whipped egg
1 medium onion, finely chopped
1 tablespoon of melted butter
1 small cup (270g) of palm heart, shredded and chopped
1/3 cup of ready tomato sauce
1/3 cup of fresh heavy cream
1 teaspoon of wheat flour
Salt to taste
Parsley for garnish
6 frozen vol-au-vents
1 whipped egg
1 medium onion, finely chopped
1 tablespoon of melted butter
1 small cup (270g) of palm heart, shredded and chopped
1/3 cup of ready tomato sauce
1/3 cup of fresh heavy cream
1 teaspoon of wheat flour
Salt to taste
Parsley for garnish
Brush the vol-au-vents with egg
Arrange them in a baking dish and bake in a preheated medium oven (180°C) for 15 minutes or until they rise and lightly golden
In a skillet, sauté the onion in butter until translucent
Add the palm heart and tomato sauce, mixing carefully
Add the heavy cream and mix again
Add flour and cook, stirring constantly, for two minutes or until it thickens
Season with salt and let cool
Remove the tops of the vol-au-vents, fill, and re-cover
Garnish with parsley and serve.
