Vol au vents with chicken and mushroom
Credited to: Coeliac UK
Kcal: 423.0
Serves 6
10 mins prep
30 mins cooking time
Ingredients
- 300g gluten free puff pastry
- egg for egg wash
- 25g butter
- 1 onion, finely diced
- 300g chicken breast fillet, diced small
- 150g mushrooms of any mushrooms you like, chopped
- 25g butter
- 25g gluten free flour
- 250ml milk
- 50g cheese, grated
- chives to garnish
Method
- Preheat the oven to 200˚C, 400˚F, Gas mark 6
- Roll out the pastry, to the thickness of a pound coin. Cut 12, 2-inch-diameter fluted circles. Place six of the circles onto a baking sheet for the bases, then take the remaining six 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
- Next, heat the butter in a large frying pan and cook the onion for 2-3 minutes until softened
- Add the chicken and mushrooms, and cook, stirring occasionally until the chicken is cooked
- Add the flour and milk and cook until thickened. Add the cheese and season to taste
- Divide the mixture between the vol-au-vent cases. Sprinkle with chives and serve on a bed of lettuce.
Nutritional information per serving
Kcal
423
Fat
26g
Carbs
25g
Protein
22g
Fibre
2g
