la cucina senza glutine

Fancy Vol-au-vent

 

Ingredients for the Vol-au-vent : 500 gr of gluten free puff pastry, milk for brushing.

Ingredients for the stuffing: feta cheese, 10 quail eggs, salt, pepper.

 

 

Cut 8 discs with a pastry cutter with 8 cm of diameter. You will need 20 discs in total. From 10 of these discs cut off the heart using a smaller pastry cutter.

Prink the base of your vol au vent with a fork, brush with milk and place on top the discs with the hole. Brush these ones as well with milk.

Preheat the oven to 180° for 10 minutes and cook for 15 minutes on a baking tray covered with a baking sheet; once ready take out of the oven and leave to cool down.

In the meantime cook in boiling water the quail eggs for 3/4 minutes. Peel off the eggs and cut into 4 tiny slices each.

Fill your vol au vent with few pieces of feta cheese and top with the egg slices. Serve with salt and pepper to taste.