Vol-au-Vent

Name: Vol-au-Vent
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Belgium
Ingredients: 4 large puff pastry vol-au-vent cases; 400g cooked chicken, chopped; 250g mushrooms, sliced; 50g butter; 50g plain flour; 400ml chicken stock; 200ml double cream; 1 tbsp parsley; lemon juice to taste

Belgium

The defining Sunday lunch dish of Belgium, served at celebrations for generations.

Puff pastry cases filled with creamy chicken and mushroom sauce — a Belgian Sunday lunch classic, elegant and deeply satisfying.

Prep

20 mins

Cook

30 mins

Difficulty

Medium

Calories

625 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

4 largepuff pastry vol-au-vent cases

400gcooked chicken, chopped

250gmushrooms, sliced

50gbutter

50gplain flour

400mlchicken stock

200mldouble cream

1 tbspparsley

lemon juiceto taste

Method

Fry mushrooms in butter until golden.

Make sauce: cook butter and flour 2 minutes. Add stock gradually until thick. Add cream.

Add chicken, mushrooms and parsley. Season with lemon.

Heat vol-au-vent cases in oven at 180°C for 8 minutes.

Fill generously and serve immediately.

Chef's Tip

The cases must be piping hot when filled — cold pastry becomes soggy quickly.

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Vol-au-Vent

Ingredients

Method

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