tartaletas sin gluten, tartaletas de hojaldre sin gluten, volovanes sin gluten, picoteo sin gluten, entrantes sin gluten

Puff Pastry Tartlets filled with “Surimi” and “Gulas”


For a special lunch or occasion, or simply when you want a tasty snack: who can resist some puff pastry tartlets? Try this simple recipe and use your imagination to add the filling of your choice. We chose a filling of “Surimi” and “Gulas”.


For the dough:
150 g Mix C - Mix Pâtisserie
100 g Mix B - Bread-Mix
200 g unsalted butter, at room temperature
90 ml cold water
1 pinch/es of salt
1 egg
For the surimi and prawns filling:
5 surimi sticks
1/4 shallot
2 tbsp mayonnaise
For sprinkling:
For the garlic gulas with paprika:
1 package gulas al ajillo
3 garlic cloves
a little bit of oil
a little bit of allspice


  • To prepare the dough, mix all the ingredients in a food processor, starting with the two types of sieved flour.
  • Add the butter, cold water and salt.
  • With the mixer and bread hook, knead the dough until it becomes elastic.
  • Form a ball. Wrap it in plastic wrap and let it cool in the refrigerator for 30 minutes.
  • Remove from the fridge and roll out the dough between two sheets of baking parchment and form a rectangle. Repeatedly fold and roll the dough over itself three times.
  • Roll the dough out again forming a rectangle and repeat two more times.
  • Wrap the dough in plastic wrap and let it cool in the fridge for another thirty minutes.
  • Remove from the fridge and repeat the same technique, rolling out the dough, folding it three times and then rolling it out again.
  • Repeat this method two more times. At this point your puff pastry will be ready.
  • To prepare the vol-au-vents, dust the work surface with flour and roll out the puff pastry.
  • Use two different sizes of pastry rings, one larger than the other.
  • Make the bases of the vol-au-vents using the larger pastry cutter.
  • Cut three circles with the larger pastry cutter and then cut an inner circle in each of them with the smaller pastry cutter so as to obtain three rings.
  • Preheat the oven to 200°C. Grease a baking sheet and sprinkle with flour.
  • To shape the vol-au-vents, brush the bases and both sides of the rings with beaten egg. Repeat until you have eight to ten vol-au-vents.
  • Bake them for 15 minutes until golden brown. Take the vol-au-vents out of the oven and let them cool on a rack.
  • To prepare the "Surimi" and prawn filling, chop up the "Surimi" sticks and shallot and mix them with the mayonnaise.
  • Fill the vol-au-vents and decorate with the prawns.
  • To prepare the "Gulas al ajillo" and paprika filling, sauté the garlic cloves in a pan with oil and add the gulas.
  • Fill the vol-au-vents and sprinkle with sweet or spicy paprika
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