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Gluten Free Warm Crayfish Vol-au-vents

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Gluten Free Warm Crayfish Vol-au-vents
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Difficulty
1 hr 25 min.
Preparation
 • Ready in 5 h. 45 min.
Ready in
Ingredients
Preparation

Ingredients

for 16 vol-au-vents
For the vol au vent cases
1 ½ cups
unsalted butter (diced and frozen)
¾ cup
1 cup
0.333 cup
0.333 cup
2 teaspoons
½ teaspoon
1 teaspoon
¾ cup
chilled water
For the filling
2 tablespoons
1
small onion (finely chopped)
1 clove
garlic (crushed)
14 ounces
1 cup
cream (48% fat)
1 tablespoon
1 tablespoon
chopped Dill
14 ounces
1
egg (beaten)
To garnish
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Preparation steps

Step 1/21
For the vol au vent cases: mix together the potato starch, cornflour, brown rice flour and sweet rice flour in a mixing bowl and whisk to combine.
Step 2/21
Add the xanthan gum, guar gum and salt and stir well.
Step 3/21
Add the frozen butter and using an electric whisk mix on the lowest speed, until the edges of the butter pieces have started to soften.
Step 4/21
Pour in the water and mix until absorbed.
Step 5/21
Turn out the mixture onto a large sheet of non-stick baking paper and knead it together with your hands, just enough to bring it together.
Step 6/21
Place another sheet of baking paper on top and gently roll the dough out to a rough rectangle, taking care not to roll over the edges.
Step 7/21
Fold the bottom third of the dough towards the middle, then fold the top third on top of it.
Step 8/21
Rotate the dough one-quarter turn to your right (clockwise).
Step 9/21
Roll out the dough gently as before, until smoother and more cohesive. Fold the bottom third up and overlap the top third over it.
Step 10/21
Rotate the dough one-quarter turn to your right (clockwise).
Step 11/21
Repeat the turning, rolling and folding process twice more.
Step 12/21
Wrap the folded dough in cling film and chill for 2 hours.
Step 13/21
Remove from the refrigerator and stand at room temperature for about 20 minutes.
Step 14/21
Repeat the turning, rolling and folding process twice more. Wrap the dough in cling film and chill for a further 2 hours, then stand at room temperature for about 20 minutes before using.
Step 15/21
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
Step 16/21
Roll out the pastry about 5mm|1/4" thick. Use a cookie cutter to cut roughly 5cm|2" diameter discs. Place on the baking tray. Use a slightly smaller cutter to mark smaller circles inside each of the discs, but don't cut all the way through to the base of the pastry.
Step 17/21
Brush the pastry with beaten egg. Bake for 10-15 minutes, until puffed and golden brown. Carefully remove the tops and centres, so you are left with little pastry cases. Return to the oven for 2-3 minutes to dry inside.
Step 18/21
For the filling; heat the butter in a frying pan. Add the onions and cook gently for 2 minutes.
Step 19/21
Add the garlic and cook for 1 minute, then add the crayfish and cook for 2 minutes, turning from time to time.
Step 20/21
Stir in the cream, bring to a simmer and cook for 1 minute.
Step 21/21
Stir in the dill and lemon juice then remove from the heat. Spoon the mixture into the pastry cases Serve warm garnished with chives.

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