🇧🇪 Belgium recipe
Vol-au-Vent
Belgium's beloved vol-au-vent is a towering puff pastry case filled with a rich, creamy ragout of tender chicken, earthy mushrooms, and small veal meatballs in a velvety sauce. Far more substantial than the French amuse-bouche of the same name, the Belgian version is a full main course and a staple of Sunday family dinners and brasserie menus across the country.
Prep40 mins
Cook45 mins
Serves4
Difficultyhard
Ingredients
- 4 large puff pastry vol-au-vent cases (12cm diameter)
- 500g boneless chicken thighs, cut into 2cm pieces
- 200g button mushrooms, quartered
- 200g small veal or chicken meatballs (balletjes)
- 1 medium carrot, finely diced
- 1 stalk celery, finely diced
- 1 small onion, finely diced
- 500ml chicken stock
- 150ml double cream
- 2 egg yolks
- 50g unsalted butter
- 40g plain flour
- 100ml dry white wine
- Juice of half a lemon
- 1 bay leaf
- 2 sprigs fresh thyme
- Freshly grated nutmeg
- Salt and white pepper
- Fresh parsley, chopped, for garnish
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 500
- Protein
- 22 g
- Carbs
- 28 g
- Fat
- 28 g
