Gluten-Free Classic Vol-au-Vent
Elevate your appetizer game with this elegant and indulgent **Gluten-Free Classic Vol-au-Vent** recipe! Featuring golden, flaky gluten-free puff pastry shells, these savory delights are the perfect bite-sized treat for any occasion. The vol-au-vent cases are crafted with precision, using layers of puff pastry rings and circles to create a stunning, puffed presentation. Filled with a luscious mushroom mixture made from sautéed shallots, tender mushrooms, and a creamy vegetable broth-based sauce, these gluten-free vol-au-vents are both rich in flavor and completely customizable—swap in your favorite fillings to suit your taste. Ready in under an hour, these airy, golden bites are a sophisticated yet approachable option for your next party or dinner gathering. Ideal for gluten-free diets, this recipe is sure to impress!
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Thaw and unfold the gluten-free puff pastry sheets according to the package instructions.
On a lightly floured surface, roll out the puff pastry to smooth out any creases.
Using a 3-inch round cutter, cut out circles from the sheet. For each vol-au-vent, you will need two circles.
From half of these circles, use a smaller cutter (about 1.5-inch) to cut out the center, creating rings.
Place whole circles on the prepared baking sheet and brush lightly with water.
Position a cut-out ring on top of each whole circle and gently press so they adhere.
Beat the egg with 1 tablespoon of water to make an egg wash and brush over the tops of the vol-au-vent cases.
Bake in the preheated oven for 12-15 minutes or until golden brown and puffed. Remove and let cool slightly.
While the vol-au-vent cases are cooling, prepare the mushroom filling. Heat olive oil in a pan over medium heat.
Add chopped shallots and sauté until translucent.
Stir in sliced mushrooms and cook until soft, about 5 minutes.
Sprinkle 1 tablespoon of gluten-free flour over the mushrooms and stir well to coat.
Pour in 0.5 cup of vegetable broth, stirring continuously until the mixture thickens.
Season the filling with salt and pepper to taste.
Fill the cooled vol-au-vent shells with the warm mushroom filling or any filling of choice.
Serve immediately or at room temperature. Enjoy your gluten-free classic vol-au-vent!
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1173 mg | 51% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 8.9 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1326 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
