Heart-Healthy Classic Vol-au-Vent
Delight in the elegance of a revamped classic with our Heart-Healthy Classic Vol-au-Vent recipe, designed to bring a wholesome twist to this timeless French dish. Crafted with whole wheat puff pastry for a nutritious upgrade, these golden, flaky shells cradle a creamy filling made from tender chunks of chicken, hearty vegetables, and fresh herbs. The low-sodium chicken broth and low-fat Greek yogurt ensure the dish is light yet rich in flavor, while olive oil replaces traditional butter for a heart-smart touch. Perfect for a classy appetizer or a light main course, this vol-au-vent offers all the indulgence without compromising your health. Ready in under an hour, it’s a flavorful, guilt-free addition to your table — ideal for impressing guests or treating yourself to something special!
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Recipe Information
Ingredients
- 2 sheets whole wheat puff pastry sheets
- 2 tablespoons olive oil
- 1 piece chicken breast, skinless and boneless
- 1 cup low-sodium chicken broth
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 2 cloves garlic, minced
- 100 grams white mushrooms, sliced
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons low-fat Greek yogurt
- 2 tablespoons fresh parsley, finely chopped
Instructions
Preheat the oven to 400°F (200°C).
Unroll the whole wheat puff pastry sheets on a lightly floured surface. Using a round cookie cutter (about 3 inches in diameter), cut out circles from the pastry. For half of the circles, use a smaller cutter to cut out the centers, creating rings.
Place the full circles on a baking sheet lined with parchment paper. Brush the edges with a little water, then place a ring on top of each, pressing lightly to adhere.
Bake the pastry shells in the preheated oven for 12-15 minutes or until golden and puffed. Remove from the oven and let them cool on a wire rack.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and garlic, and sauté for about 5 minutes until softened.
Add the sliced mushrooms and cook for another 3 minutes until the mushrooms are soft.
Cut the chicken breast into small, bite-sized pieces and add them to the skillet. Cook for about 5 minutes until the chicken is browned and cooked through.
Add the low-sodium chicken broth, fresh thyme, salt, and black pepper. Allow the mixture to simmer for about 10 minutes until reduced slightly.
Stir in the low-fat Greek yogurt and chopped parsley, mixing well until the filling is creamy and well-combined. Remove from heat.
To assemble, spoon the warm chicken and vegetable filling into the center of each baked puff pastry shell. Serve immediately and enjoy your heart-healthy vol-au-vent!
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 19.8 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 236 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1866 mg | 40% | |
*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.
