Vol-au-vent is a popular main dish in Belgium. This meal can be found on the menus of most restaurants. A pastry filled with a combination of chicken, mushrooms, and small meatballs can be served with mashed potatoes or French fries. In France, vol-au-vent is usually served as an appetizer or a small snack.

For 4 persons

  • 350 gr chicken fillet
  • 250 gr minced meat
  • 3 tablespoons of breadcrumbs
  • 1 egg
  • 400 ml chicken broth
  • chicken spices (for example; basil, paprika, parsley, thyme, rosemary, garlic)
  • pepper
  • 500 gr small mushrooms
  • 1 lemon
  • 1 dessert spoon chopped parsley
  • cream
  • binder

PREPARATION

  1. Slice the chicken in cubes of 2x2 cm. Chop the mushrooms finely. Add both in a 2.5-liter non-perforated pan. Season with pepper and add your chicken spices, add lemon juice and stir everything together.
  2. Mix the mince with the breadcrumbs, egg and parsley. Season to taste. Roll small balls and place them on top of the chicken.
  3. Steam 4 min at 120c or 12 min at 100c. Add the warm stock and stir well.
  4. Start another 3 minutes at 120 or 9 minutes at 100c. Then add the cream and the binder, stir firmly. Steam for another 2 minutes at 120c or 6min at 100c.

TIPS

Tip1: This dish can be served as a quiche, with fries, puree or with rice.
Tip2: Place the chicken and vegetables in a perforated pan with an unperforated pan underneath. This way you can absorb the moisture before finishing the sauce