High Protein Classic Vol-au-Vent
Elevate your appetizer game with this High Protein Classic Vol-au-Vent recipe—a modern twist on the timeless French delicacy. Featuring crisp, golden puff pastry shells filled with a creamy, protein-rich chicken and mushroom filling, this dish is as nutritious as it is indulgent. The secret lies in the addition of whey protein isolate, boosting the nutritional profile without compromising the velvety texture created by Greek yogurt and low-sodium chicken broth. Sautéed pearl mushrooms, peas, and aromatic garlic and onion add layers of flavor, while fresh parsley delivers a bright finishing touch. Perfect for impressing guests or treating yourself, this low-fat yet satisfying recipe pairs gourmet elegance with high-protein goodness for a delightful meal that's ready in under an hour. Serve warm as a sophisticated appetizer or a light, wholesome main course.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 400 grams boneless, skinless chicken breast
- 250 ml low-sodium chicken broth
- 100 grams low-fat Greek yogurt
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 150 grams, sliced pearl mushrooms
- 100 grams frozen peas
- 2 tablespoons, chopped fresh parsley
- 1 large, beaten egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 30 grams plain whey protein isolate
Instructions
Preheat your oven to 200°C (392°F).
Roll out the puff pastry sheets on a floured surface. Using a round cookie cutter (about 7cm in diameter), cut circles from the pastry. You should get about 6 full circles using the two sheets.
With half of these circles, use a smaller round cutter (about 4cm in diameter) to cut the centers out, creating rings. These rings will form the walls of your vol-au-vents.
Place the whole circles on a baking tray lined with parchment paper. Brush the edges with the beaten egg, then place the rings on top of the egg-washed circles. Brush the tops with beaten egg for a golden finish.
Prick the centers of the whole pastry bases with a fork to prevent them from puffing excessively. Bake for 12-15 minutes or until golden brown and risen. Remove from oven and set aside.
While the pastry is baking, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and garlic, cooking until soft and translucent, about 4 minutes.
Add the sliced mushrooms to the skillet and cook for another 3-4 minutes until they start to brown.
Add the diced chicken breast to the skillet. Cook until no longer pink, then add the low-sodium chicken broth.
Reduce heat to a simmer and let cook until the broth is reduced by half. Stir in the frozen peas and cook for 2 more minutes.
Remove the skillet from heat and mix in the plain whey protein isolate, stirring until well combined. Then, stir in the low-fat Greek yogurt. Add salt and black pepper to taste.
Fill the cooled pastry cases with the chicken mixture, topping each with a sprinkle of fresh parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 3384 mg | 147% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 28.9 g | ||
| Protein | 184.1 g | 368% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 361 mg | 28% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2394 mg | 51% | |
*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.
