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Flemish Vol-au-Vent

A vol-au-vent is the French name for a baked puff pastry batter. The name means ‘windblown’ and describes the lightness of the pastry.
A round opening is cut in the top and the pastry cut out for the opening is replaced as a lid after the case is filled. In Flanders the pastry is filled with a chicken, meatball and mushroom sauce.

  • Make small meatballs from the minced meat and boil them in the stock until cooked
  • Rub the mushrooms clean and fry them in little butter or margarine
  • Season the mushrooms with salt and pepper
  • Remove the bones, grease and skin from the boiled chicken
  • Cut the chicken in small pieces
  • Make a white sauce with the butter or margarine, flower, cream and stock and add the egg yolks and lemon juice
  • Mix in the mushrooms, chicken pieces, meatballs and grated cheese
  • Heat the baked puff pastry batters in the oven
  • Remove them from the oven and fill them with the hot sauce
  • Serve with fries or rice.


  • 4 baked puff pastry batters
  • 1 boiled soup chicken
  • 250 g/8,8 oz minced meat
  • 150 g/5,3 oz grated cheese
  • 250 g/8,8 oz mushrooms
  • 100 g/3,5 oz butter or margarine
  • 100 g/3,5 oz flower
  • 1 l/1 quart chicken stock
  • 2 egg yolks
  • 1,5 dl/0,15 quarts cream
  • juice of 1,5 lemon


  • 4 people

Preparation time

  • 10 minutes

Cook time

  • 40 minutes

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