Gluten Free Vol-Au-Vents
These gluten free vol-au-vents are made using my gluten free puff pastry, and filled with either creamy chicken and mushroom or a spiced egg filling.
Servings: 12
Ingredients
- 1 x batch gluten free puff pastry
- 1 egg beaten
For the chicken and mushroom filling:
- 25 g butter
- 200 g chicken breast
- 150 g chestnut mushrooms
- 1 tsp chopped garlic
- 25 g plain gluten free flour
- 250 ml milk
- 1 tbsp grated parmesan cheese
- 1/2 tsp dried tarragon
For the spiced egg filling:
- 4 hard boiled eggs
- 3 tbsp mayonnaise
- 1 tbsp mango chutney
- 1 tsp mild curry powder
- Chopped chives to garnish
Instructions
To make the vol-au-vent cases:
- Make a batch of gluten free puff pastry from my recipe and then leave to chill for an hour in the fridge before making. When ready, roll the pastry out to around 4mm thickness.
- Using a round, 2.5-inch pastry cutter, cut 12 circles out of the pastry. Make sure you cut out the circles as close together as possible as you cannot re-roll puff pastry. See notes for ways to use the offcuts.
- Place 12 of the circles on a lined baking tray with even spacing between them and brush with beaten egg. Use a 1.5-inch round cutter to cut a hole in the centre of the remaining 12 circles. Place the centres to one side, then gently place the pastry rings on top of the other 12, complete circles.
- Prick the bottom of the 'baskets' with a fork - this stops them rising as much. Place the whole tray in the fridge for at least an hour (or overnight) before baking - do not skip this step! You can also brush the small circles with egg and place them on the baking tray to make 'lids' for your vol-au-vents.
- When ready, pre-heat the oven to 200C / Fan 180C / Gas Mark 6. Remove the tray of vol-au-vents from the fridge, lightly brush the tops with egg and place them straight into the hot oven and bake for 18-20 minutes until risen and golden brown.
- Remove from the oven and leave to cool while making the fillings.
For the chicken and mushroom filling:
- Chop the chicken breast into 1cm chunks, and finely chop the mushrooms. Add the butter to a saucepan and place on a medium heat. Once hot, add the chicken and garlic and fry for 3-4 minutes.
- Add the mushrooms and cook for another 3-4 minutes until the chicken is cooked through. Sprinkle over the flour, mix well then add the milk, parmesan and tarragon. Mix well and bring to the boil, stirring until you have a smooth, thick sauce. Remove from the heat and leave to cool before filling your vol-au-vent cases.
For the spiced egg filling:
- Peel the hard boiled eggs and finely chop. Add to a bowl along with the mayonnaise, mango chutney and curry powder.
- Mix together well before filling the vol-au-vent cases and sprinkling with chopped chives to garnish.
Notes
- If you want to make the vol-au-vent cases ahead of time, you can make them up to one day before and keep in an airtight container. Alternatively, you can freeze them either once constructed (before baking) or once baked (before filling).
- For the puff pastry offcuts - do NOT scrunch them up! Instead lay them on a baking sheet, brush with egg and sprinkle with sea salt and grated parmesan. Bake for 15-18 minutes at 200C for delicious cheese straws!
Nutrition
Serving: 1g | Calories: 124kcal | Carbohydrates: 4g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 100mg | Sodium: 93mg | Sugar: 2g
