PREPERATION TIME: 15 MINS
COOKING TIME: 25 Mins
INGREDIENTS
- 8 no mini Vol au vents
- 30 gm Rewynd Boondi
- 50 gm Masala paneer small diced
- 150 gm Tomato blanched and deseeded diced
- 1 tbsp sliced black or green olives
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- Salt to taste
- 1 Tsp Garlic chopped
- Handful of Basil leaves
PROCEDURE
- Blanch the tomatoes deskin and deseed, cut into small cubes the size of the boondi
- Heat olive oil in a pan, add garlic sweat it, add the paneer and tomato take of heat, add basil leaves and balsamic vinegar salt and olives
- Mix in the boondi , now fill the vol Au Vents with this mix and serve while warm
SERVING TIP
Make the mixture and keep ready, fill the vol au vents when you want to serve.