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Vol-au-vent on a plate
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Vol-au-vent

Automatically translated from Dutch using AI.

A classic Belgian recipe for vol-au-vent or chicken puff pastry cases: puff pastry filled with chicken, meatballs, mushrooms and creamy sauce. Grandmother’s cooking at its best.

Total time
3 h
Ingredients
15

NL

0

Ingredients

Chicken stock

  • 1 cube butter
  • 1 large onion
  • 2 stalks leek
  • 2 stalks celery
  • 3 carrots
  • 1 clove garlic
  • 1 chicken stock cube
  • 1 chicken
  • 2 l water
  • 1 bouquet garni (thyme, bay leaf, parsley stalks)

Meatballs

  • 300 g minced meat
  • 1 egg
  • 30 g breadcrumbs
  • pepper and salt (additional seasonings to personal taste)

Mushrooms

  • 250 g mushrooms

Sauce

    Puff pastry case

      Steps

      Chicken

      1. Chop the onion, leek, celery and carrots.
      2. Melt the butter and add the chopped onion first. Sauté for a few minutes, then add the leek and celery. Add the carrots a few minutes later. Crush the garlic and add it too. Cook gently for a few minutes over a low heat. Add some water if it becomes too dry.
      3. Take the chicken and remove any impurities and trussing strings. You can also choose to rinse it thoroughly. Place the chicken on the vegetables with the bouquet garni.Whole chicken with vegetables and bay leaves in a cooking pot.
      4. Add the stock cube and water. The chicken should be almost completely covered. Put a lid on the pan. Turn the heat up until it boils, then lower it again so the mixture continues cooking gently.Chicken and vegetables in stock.
      5. Cook the chicken gently for a good hour (75 minutes for 1.2kg). Meanwhile, work on the meatballs and mushrooms.

      Mushrooms

      1. Halve the mushrooms and quarter any large ones.
      2. Fry the mushrooms in a little butter. Season with pepper and salt and add some lemon juice.Cooking sliced mushrooms in a pan.
      3. Do not fry them for too long. Later they go into the sauce and can cook a little further.
      4. Drain, reserving the liquid. You can add it to the chicken currently cooking. Set the fried mushrooms aside.

      Meatballs

      1. Mix the minced meat with the egg and breadcrumbs.
      2. Make small meatballs.

      Meat

      1. Once cooked, carefully remove the chicken from the liquid. Let it drain well before putting it in a large bowl. Cool for a quarter of an hour before picking off the meat.
      2. Take an extra bowl large enough to hold the cooking liquid. Place the sieve over it and pour the cooking liquid through. Press the extra-flavourful remaining liquid from the vegetables so you get the strongest stock.
      3. We no longer need the squeezed vegetables.
      4. Return the strained stock to the heat until just boiling. Cook the meatballs in the liquid for a few minutes.
      5. If you have too much stock, reduce it a little now. The more you reduce it, the stronger its flavour becomes.
      6. The chicken has now cooled a little and you can pick off the meat. Do not make the pieces too small. The meat will go back into the sauce and may break up further when stirred.Pieces of cooked chicken in a pan.

      Sauce

      1. Once the stock has reduced sufficiently, finish the sauce.
      2. Taste the stock and add more pepper and salt if desired.
      3. Add cold roux to the stock until it reaches the desired thickness (max 100g roux per 1 l stock).

      Finishing

      1. Add the chicken, meatballs and mushrooms to the sauce.
      2. Heat the oven to 180° and warm the pastry cases for no more than 10 minutes.
      3. Fill the pastry cases with the vol-au-vent mixture and serve.Vol-au-vent with chicken, mushrooms and meatballs on a plate.

      Variations and names Different regions and families use the names: Vol-au-vent Chicken pastry case Chicken pie Pastry case with chicken