Vol-au-Vent

Name: Vol-au-Vent
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 4 large puff pastry vol-au-vent cases; 500g chicken breast, poached and cubed; 200g button mushrooms, quartered; 200g veal meatballs; 60g unsalted butter; 40g all-purpose flour; 500ml chicken stock; 200ml heavy cream; 2 egg yolks; Juice of half a lemon; 1 tbsp fresh tarragon, chopped; Salt and white pepper; Pinch of nutmeg

Vol-au-Vent (vol-oh-VAHN)

Chicken and Mushroom Puff Pastry

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 580 kcal

A crisp, towering puff pastry case filled with tender chicken, mushrooms, and veal meatballs in a velvety cream sauce — a beloved Belgian Sunday lunch classic.

Nutrition & Info

Protein 34.0g

Carbs 30.0g

Fat 36.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

large saucepan baking sheet whisk rolling pin

Presentation Guide

Vessel: warm dinner plate

Garnishes: fresh tarragon, lemon wedge

Accompaniments: Belgian frites, green salad

Ingredients

4 large puff pastry vol-au-vent cases
500g chicken breast, poached and cubed
200g button mushrooms, quartered
200g veal meatballs
60g unsalted butter
40g all-purpose flour
500ml chicken stock
200ml heavy cream
2 egg yolks
Juice of half a lemon
1 tbsp fresh tarragon, chopped
Salt and white pepper
Pinch of nutmeg

Instructions

1
Bake vol-au-vent pastry cases according to package directions until golden and puffed. Keep warm.
2
Poach chicken breasts in stock for 20 min. Remove, cube, and reserve the stock.
3
Pan-fry veal meatballs in butter until browned. Add mushrooms and cook 5 min. Remove and set aside.
4
Make a velouté: melt butter, stir in flour, cook 2 min. Gradually whisk in reserved stock. Simmer 10 min until smooth.
5
Whisk egg yolks with cream and lemon juice. Temper with hot sauce, then stir back into the pot. Do not boil.
6
Fold in chicken, meatballs, mushrooms, and tarragon. Season with salt, pepper, and nutmeg.
7
Spoon the filling into warm pastry cases. Replace the pastry lids and serve immediately with frites.

💡

Did You Know?

In Belgium, vol-au-vent is so beloved that it appears on the menu of nearly every traditional brasserie, and heated debates rage over whether it should contain sweetbreads.

Chef's Notes

Equipment Tips

large saucepan
baking sheet
whisk
rolling pin

Garnishing

fresh tarragon, lemon wedge

Accompaniments

Belgian frites, green salad

The Story Behind Vol-au-Vent

Vol-au-vent entered Belgian cuisine from France in the 19th century and became so thoroughly adopted that it is now considered a quintessential Belgian dish. The Belgian version is distinguished by its generous filling of chicken, mushrooms, and meatballs in a cream sauce.

🕐 Traditionally enjoyed sunday lunch 📜 Origins: 19th century Belgium

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