Gluten-Free Classic Vol-au-Vent
Indulge in the timeless elegance of Gluten-Free Classic Vol-au-Vent, a perfect bite-sized pastry dish that’s both sophisticated and dietary-friendly. These golden, flaky puff pastry shells—crafted from gluten-free dough—are baked to perfection and filled with a rich, savory mushroom filling. With layers of sautéed shallots, tender mushrooms, and a velvety sauce thickened with gluten-free flour, this recipe delivers all the classic flavors without compromising dietary needs. Ideal for entertaining, these vol-au-vents can be customized with your favorite fillings, making them a versatile appetizer or light main course. Ready in under an hour, this recipe is as easy as it is impressive, offering a chic addition to any table that’s sure to delight both gluten-free and traditional palates alike.
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Ingredients
- 2 sheets Gluten-free puff pastry sheets
- 1 large Egg
- 1 tablespoon Water
- 1 cup Mushroom filling or preferred filling
- 1 tablespoon Olive oil
- 2 tablespoons Chopped shallots
- 1 cup Sliced mushrooms
- 1 tablespoon Gluten-free flour
- 0.5 cup Vegetable broth
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
Thaw and unfold the gluten-free puff pastry sheets according to the package instructions.
Step 3
On a lightly floured surface, roll out the puff pastry to smooth out any creases.
Step 4
Using a 3-inch round cutter, cut out circles from the sheet. For each vol-au-vent, you will need two circles.
Step 5
From half of these circles, use a smaller cutter (about 1.5-inch) to cut out the center, creating rings.
Step 6
Place whole circles on the prepared baking sheet and brush lightly with water.
Step 7
Position a cut-out ring on top of each whole circle and gently press so they adhere.
Step 8
Beat the egg with 1 tablespoon of water to make an egg wash and brush over the tops of the vol-au-vent cases.
Step 9
Bake in the preheated oven for 12-15 minutes or until golden brown and puffed. Remove and let cool slightly.
Step 10
While the vol-au-vent cases are cooling, prepare the mushroom filling. Heat olive oil in a pan over medium heat.
Step 11
Add chopped shallots and sauté until translucent.
Step 12
Stir in sliced mushrooms and cook until soft, about 5 minutes.
Step 13
Sprinkle 1 tablespoon of gluten-free flour over the mushrooms and stir well to coat.
Step 14
Pour in 0.5 cup of vegetable broth, stirring continuously until the mixture thickens.
Step 15
Season the filling with salt and pepper to taste.
Step 16
Fill the cooled vol-au-vent shells with the warm mushroom filling or any filling of choice.
Step 17
Serve immediately or at room temperature. Enjoy your gluten-free classic vol-au-vent!
Nutrition Facts
| Serving size | (632.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 841.3 |
| Total Fat 52.9g | 0% |
| Saturated Fat 15.7g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 219.5mg | 0% |
| Sodium 1172.9mg | 0% |
| Total Carbohydrate 70.5g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 8.9g | |
| Protein 23.9g | 0% |
| Vitamin D 77.6IU | 0% |
| Calcium 86.0mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 1326.2mg | 0% |
Source of Calories