Traditional Belgian Vol-au-Vent with Chicken, Mushrooms and Small Meatballs

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Poach the chicken gently in stock until tender; cool, remove the meat in bite-size pieces and strain the stock.

Ingredients quick view

4 baked puff-pastry vol-au-vent cases

1 whole small chicken or 2 pounds bone-in chicken pieces

6 cups chicken stock

8 ounces mushrooms, sliced

2 tablespoons butter

8 ounces ground veal or mixed veal and pork

1 egg yolk

2 tablespoons breadcrumbs

3 tablespoons butter

3 tablespoons flour

3/4 cup heavy cream

1 tablespoon lemon juice

Salt, white pepper and nutmeg

Parsley

Poaching the small meatballs keeps the filling delicate.

Fill pastry cases at the last moment so they remain crisp.

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