The Secret to Perfect Vol-au-vent: A Belgian Classic

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo dough is lower in fat, while homemade pastry can save costs.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based alternative, while canned chicken is budget-friendly.

cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option, while the alternative thickens like cream.

white wine

🥗Healthier: grape juice

💰Cheaper: apple cider

Grape juice provides sweetness without alcohol, and apple cider is often less expensive.

Prepare the vegetables for the chicken stock: chop the leek, celery, carrots, and onions into large pieces.

Place all chopped vegetables into a large stock pot and add herbs and peppercorns.

Gently place the whole chicken on top of the vegetables and cover with cold water.

Bring to a soft boil and let simmer for about 1 hour, removing any scum as needed.

After simmering, remove the chicken and strain the stock, letting it cool completely.

Once cooled, store the stock in the fridge and shred the chicken meat from the bones, storing it in the fridge.

For the ragu, mix ground veal and pork with salt, pepper, and breadcrumbs, then roll into small meatballs.

Poach the meatballs in the chicken stock for about 2 minutes, then store in the fridge.

Clean and quarter the white button mushrooms, then sear them in a hot pan with butter or oil, seasoning with salt and pepper.

Preheat the oven to 180°C (355°F).

Roll out the puff pastry and cut out 16 circles, then cut out the centers of 12 circles to form rings.

Prick the bases with a fork to prevent rising too much during baking.

Prepare an egg wash by whisking egg yolk with a bit of water and brush it on the pastry layers.

Bake the pastry for 20 minutes or until golden brown and puffed up.

Melt butter in a large pot over low heat and whisk in flour, cooking for a few minutes.

Slowly add the chicken stock while whisking to prevent clumps, then add cream and bring to a boil to thicken.

Add the shredded chicken, meatballs, and seared mushrooms to the sauce, warming everything together.

Finish the ragu with a splash of lemon juice and adjust seasoning as needed.

Plate by placing a puff pastry shell on a plate, filling it with the ragu, and topping with a lid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens