Gluten Free Party Vol Au Vents
Making vol au vent cases can be slightly tricky but they do look good. If you don’t have the time or cutters, you can make squares of pastry and top them. We have a good recipe to make the puff pastry, or you could buy a pack if you don’t fancy making it. We have given you four filling options; the ratatouille filling actually fills 24 cases, and the others fill 12 each.
Credited to: Coeliac UK
Kcal: 360.3
Difficulty: More of a challenge
Serves 12
10 mins prep
30 mins cooking time
Ingredients
- 500g gluten free puff pastry*
- 1 egg for the egg wash
Ratatouille filling
- 2 tbsp olive oil
- 1 red onion, finely diced
- 2 cloves of garlic, crushed
- 1 small aubergine, small dice
- 1 courgette, small dice
- 1 red pepper, small dice
- 3 ripe tomatoes, chopped
- 1 tbsp tomato puree
- 2 tbsp water
- 1 tbsp of fresh basil, chopped
- a few sprigs of fresh thyme
Coronation chicken filling:
- 300g cooked chicken
- 150ml thick natural yogurt
- 150ml mayonnaise
- 1tbsp white wine vinegar
- 2 level tsp medium-strength curry powder
- 1tbsp runny honey
- 1tsp salt
- black pepper to taste
For the Piri Piri Prawns:
- 300g prawns
- 10g Piri piri seasoning
- 1 tomato diced
- 3cm piece of cucumber, diced
- ½ red pepper, diced
For the egg mayonnaise with crisp bacon:
- 3 eggs
- 75ml mayonnaise
- 4 slices of bacon
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Preheat the oven to 200˚C, 400˚F, gas mark 6
- Roll out the pastry to the thickness of a pound coin. Cut 24 small fluted circles of the pastry. Place half the circles onto a baking sheet for the bases, then take the remaining circles and cut a hole in the centre of each one to form a ring of pastry. Brush the base circles with egg wash, place the pastry ring on top of the base and brush the rim with egg wash so it glazes
- Bake in the oven for 15 -18 minutes or until golden brown. Remove and leave to cool
- To make the ratatouille, heat the oil in a large casserole pan or saucepan over a medium heat. Add the diced aubergine, courgette, and peppers, and fry for around 5 minutes, or until golden and softened, but not cooked through. Add the onion, garlic, and thyme leaves with another drizzle of oil, if needed. Fry for 10 minutes, or until softened and golden
- Stir in the fresh tomatoes, tomato puree, water and seasoning
- Cover the pan and simmer over a low heat for a further 10 minutes, or until reduced
- Add the basil leaves, then fill the vol au vent cases
- To make the coronation chicken, mix the yogurt, mayonnaise, white wine vinegar, curry powder, and runny honey together and season with salt and black pepper. Mix this sauce thoroughly into the cooked chicken. The aim is to coat each bit of chicken with sauce. Heap the coated chicken onto a vol au vent cases
- To make the Piri Piri prawns, combine all the ingredients into a clean bowl, then fill the vol au vent cases
- For the egg mayonnaise, bring the egg to the boil and simmer for 4 minutes. Remove from the heat and place under cold running water to cool then set aside
- Place bacon slices in the oven at 180C and bake until crisp, about 10-12 minutes
- Peel and chop the egg, and mix it with the mayonnaise. Cut each slice of bacon into 3 pieces, then fill the vol au vent cases with the egg and garnish with the pieces of cooked bacon.
Nutritional information per serving
Kcal
360.3
Fat
20.4g
Carbs
24g
Protein
19.7g
Fibre
3.5g
Sugars
6.5g
