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Vol-au-vent

Vol-au-vent

Enjoy the taste of France with our recipe for vol-au-vent, a classic dish that everyone will appreciate.
Cook Time: 3 hours
Total Time: 3 hours
Course: Main course
Cuisine: Belgian
Keyword: chicken, meat
Servings: 4
Calories: 550kcal

Ingredients

Chicken stock

Meatballs

  • 300 Gr ground meat
  • 1 egg
  • 30 Gr Chapelure
  • salt and pepper any additional seasoning to personal taste

Mushrooms

  • 250 Gr Mushrooms

Sauce

Patty or vidé

Instructions

The Chicken

  • Cut the onion, leek, celery and carrots.
  • Melt the butter and add the chopped onion first. Sauté for a few minutes and then add the leeks and celery. Again a few minutes later the carrots. Also, crush the garlic and add. Simmer over low heat for a few minutes. If necessary, add some water if it gets too dry.
  • Take the chicken and remove any impurities and threads. You can also choose to rinse the chicken well. Place the chicken on top of the vegetables along with the bouquet garni.
  • Add the stock cube and the water. The chicken should be almost completely submerged. Put a lid on the bowl. Now turn the heat up to high until it starts to boil. Then lower the heat again so that our preparation continues to cook gently.
  • Let the chicken cook for a good hour (75 minutes for 1.2 kg). In the meantime, you can continue working on the balls and mushrooms.

The mushrooms

  • Cut the mushrooms into 2 and the large ones into 4.
  • Fry the mushrooms in some butter. Season with salt and pepper and add some lemon juice.
  • Be sure not to bake it for too long. Soon we will add them to the sauce and they can cook a little further.
  • Drain, collect the moisture. You can perfectly add the liquid to the chicken that is now up. Keep the sauteed mushrooms aside.

The balls

  • Mix the minced meat with the egg and the chapelure
  • Make small balls.

The meat

  • When the chicken is cooked, carefully remove it from the liquid. Drain well before placing the cooked chicken in a large bowl. Let the chicken cool for fifteen minutes before you start plucking the meat.
  • Take an extra bowl large enough to catch the cooking liquid. Place the strainer over the bowl and pour in the cooking liquid. Push the extra tasty remaining liquid out of the vegetables in such a way that you have the strongest broth with you.
  • We no longer need the pressed vegetables.
  • Return the strained broth to the heat until it just boils. Cook the balls in the liquid for a few minutes.
  • If you have too much stock, you can now reduce it a bit. The more you reduce, the stronger the flavor of the broth becomes.
  • In the meantime, the chicken has cooled down a bit and you can pluck the meat. Make sure you don’t pick pieces that are too small. Soon the meat will go back into the sauce and it can also “tear” further by stirring the sauce.

The sauce

  • If we have reduced the broth sufficiently, we can finish our sauce.
  • Taste the broth and add salt and pepper if necessary.
  • Add the cold roux to the broth until you have the desired consistency. (max 100g roux for 1 l stock)

Finishing

  • Add the chicken, ballet jet and mushrooms to the sauce.
  • Heat the oven to 180° and let the patty sit max. Heating for 10 minutes
  • Fill the pastries with the vol-au-vent and serve.
    Vol-au-vent op bord

Voedingswaarden

Calories: 550kcal
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