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

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Gluten Free Puff Pastry Tartlets Filled with Surimi and Gulas

Name: Gluten Free Puff Pastry Tartlets Filled with Surimi and Gulas
Prep time: 2 h
Cook time: 15 min
Cuisine: Mediterranean
Ingredients: For the dough:; 150 g Mix Pâtisserie; 100 g Mix Bread; 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:; prawns; For the garlic gulas with paprika:; 1 package gulas al ajillo; 3 garlic cloves; a little bit of oil; a little bit of allspice

8 people

135 min

Add a touch of class to any special occasion with platters of gluten free puff pastry tartlets. Savoury, sophisticated and most definitely scrumptious.

We love these gorgeous little gluten free puff pastry cases stuffed with savoury treats. They’re absolutely fab for offering round as finger food at parties. Light, flaky and extremely appetising. We chose fillings of surimi and garlic gulas (baby eels) to complete this gluten free puff pastry tartlet recipe, but you are pretty much free to use whatever you want – everything tastes good in a tartlet! So let your imagination run wild. The world is your oyster, or maybe that should be your puff pastry case.

Cook

Preparation

in 120 minutes

Cooking

in 15 minutes

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