High Protein Classic Vol-au-Vent

Elevate your appetizer game with this High Protein Classic Vol-au-Vent, a modern twist on the traditional French favorite. Featuring golden puff pastry shells filled with a creamy chicken and vegetable filling, this recipe packs a punch of protein thanks to the addition of plain whey protein isolate and low-fat Greek yogurt. Tender chicken breast, pearl mushrooms, and sweet peas are simmered in a reduced chicken broth for a rich and savory flavor, balanced with the freshness of parsley. Perfect for dinner parties or meal prepping, these vol-au-vents are not only delicious but also nutritious, offering a lean, protein-packed option for an indulgent yet guilt-free bite. Plus, they’re as fun to assemble as they are to eat!

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 sheets puff pastry sheets
• 400 grams boneless, skinless chicken breast
• 250 ml low-sodium chicken broth
• 100 grams low-fat Greek yogurt
• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 150 grams, sliced pearl mushrooms
• 100 grams frozen peas
• 2 tablespoons, chopped fresh parsley
• 1 large, beaten egg
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 30 grams plain whey protein isolate

Directions

Step 1

Preheat your oven to 200°C (392°F).

Step 2

Roll out the puff pastry sheets on a floured surface. Using a round cookie cutter (about 7cm in diameter), cut circles from the pastry. You should get about 6 full circles using the two sheets.

Step 3

With half of these circles, use a smaller round cutter (about 4cm in diameter) to cut the centers out, creating rings. These rings will form the walls of your vol-au-vents.

Step 4

Place the whole circles on a baking tray lined with parchment paper. Brush the edges with the beaten egg, then place the rings on top of the egg-washed circles. Brush the tops with beaten egg for a golden finish.

Step 5

Prick the centers of the whole pastry bases with a fork to prevent them from puffing excessively. Bake for 12-15 minutes or until golden brown and risen. Remove from oven and set aside.

Step 6

While the pastry is baking, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and garlic, cooking until soft and translucent, about 4 minutes.

Step 7

Add the sliced mushrooms to the skillet and cook for another 3-4 minutes until they start to brown.

Step 8

Add the diced chicken breast to the skillet. Cook until no longer pink, then add the low-sodium chicken broth.

Step 9

Reduce heat to a simmer and let cook until the broth is reduced by half. Stir in the frozen peas and cook for 2 more minutes.

Step 10

Remove the skillet from heat and mix in the plain whey protein isolate, stirring until well combined. Then, stir in the low-fat Greek yogurt. Add salt and black pepper to taste.

Step 11

Fill the cooled pastry cases with the chicken mixture, topping each with a sprinkle of fresh parsley.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	1338.4 grams (1338.4g)

Amount per serving	% Daily Value*
Calories	1976

Total Fat 91.00g	117%
Saturated Fat 22.30g	112%
Polyunsaturated Fat 4.70g
Cholesterol 577mg	192%
Sodium 3384mg	147%
Total Carbohydrate 103.30g	38%
Dietary Fiber 12.00g	43%
Total Sugars 28.90g
Protein 184.10g	368%

Vitamin D 117IU	584%
Calcium 361mg	28%
Iron 11mg	59%
Potassium 2394mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 37.4%

Carbs: 21.0%