Vol-au-Vent (Chicken and Mushroom in Pastry Cases)
Local name: Vol-au-vent
In short: Chicken, mushrooms and tiny meatballs in a creamy white sauce, spooned into crisp puff pastry cases: a Belgian family-party classic. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 50 min
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 600 kcal
Vol-au-vent, called koninginnenhapje in Flemish, is the dish Belgian families bring out for communions, weddings and Sunday lunch. A tall puff pastry case is filled with chicken, button mushrooms and tiny meatballs in a creamy sauce built on a light chicken broth. Warm the pastry cases so they stay crisp, and serve the filling piping hot with fries or a green salad on the side.
Instructions
- Put the chicken, onion, carrot, celery, bay leaf, salt and water in a pot. Bring to a gentle simmer and poach for 20 minutes until the chicken reaches 74°C (165°F). Lift out the chicken and strain the broth, keeping the pot.
- Mix the ground meat with the breadcrumbs, milk, parsley, salt and the pinch of nutmeg. Roll into about 30 marble-size balls.
- Return the broth to the pot and simmer the meatballs for 6 to 8 minutes until cooked through (71°C/160°F). Lift them out with a slotted spoon. Top up the broth with water to 500 ml (2 cups) if needed and keep it hot.
- Cut the chicken into 2 cm (3/4 in) cubes. Cook the mushrooms in 1 tbsp butter in a frying pan over high heat for 5 minutes, until browned and dry.
- Melt 50 g butter in a saucepan, stir in the flour and cook for 1 minute without browning. Whisk in the hot broth gradually, then the cream, and simmer for 5 minutes until thick.
- Season the sauce with lemon juice, 1/4 tsp nutmeg, salt and white pepper. Fold in the chicken, meatballs and mushrooms and warm through for 3 minutes.
- Heat the oven to 180°C (350°F) and warm the pastry cases and lids on a tray for 5 to 8 minutes until crisp.
- Fill the warm cases with the hot filling, scatter with parsley and set the lids on top. Serve at once.
Tips
- Buy the pastry cases from a bakery or the freezer aisle. Always warm them before filling so the base stays crisp and the case does not turn soggy.
- The filling keeps for 2 days in the fridge and reheats gently with a splash of milk. Fill the cases only at the last minute.
Questions and answers
Can I make vol-au-vent filling ahead?
Yes. Make the filling up to 2 days ahead, chill it and reheat gently with a splash of milk. Warm the cases and fill them just before serving so they stay crisp.
Can I freeze the filling?
You can freeze it for up to 2 months. Thaw it in the fridge and whisk as it reheats, because cream sauces can separate slightly.
What do you serve with vol-au-vent?
Fries or croquette potatoes and a simple green salad are the usual partners in Belgium.
How long does it take to make Vol-au-Vent (Chicken and Mushroom in Pastry Cases)?
About 1 h 25 min in total: 35 min of preparation and 50 min of cooking.
How many calories are in Vol-au-Vent (Chicken and Mushroom in Pastry Cases)?
About 600 kcal per serving, with 35 g of protein, 31 g of carbohydrates and 38 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 31 g |
| Fat | 38 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
