This is a quickie post!  Just wanted to get the pictures up.  I will talk in more detail in a day or so.

In the meantime, I pursued gluten-free puff pastry for a couple of reasons:

• its a challenge — I’m just a little bit stubborn and love a challenge!
• I wanted to be able to offer a gluten-free version of my chicken pot-pie to folks.  The version I usually make has puff pastry on top, and quite frankly, putting anything en-croute makes it that much more delicious!

So without further ado, this batch of puff pastry is a little bit of Four chickens, and a little bit of Tartlette!

The acid test! Will it make vol-au-vents?!  Sorry, in my haste and excitement,
I forgot to dock the centres of these puppies!

And the inside — airy, flaky, the layers are nice and tender!  I gave this last batch one extra turn,
and left it in the fridge for an hour before rolling out and cutting.

Temperature tips:  Use a thick bottomed sheet pan, not an insulated pan.  Also parchment proved superior to silpat for baking, and the oven needs to be thoroughly preheated to 425 for optimal results