How to make Vol-au-vent:
Put the entire chicken in a large pot, cover with about 2 litres of water and allow to cook on a medium heat for at least two hours, or until the meat falls off the bones. Remove the chicken and set aside to cool.
Use your hands to mix the minced meat and eggs with enough bread crumbs to keep meatballs intact. Season with salt and pepper, and then roll the meat mixture into small balls. Cook the balls for a few minutes in the strained stock over a medium heat.
Meanwhile, cut the mushrooms into quarters. Melt the butter in a pan and cook the mushrooms until soft. Set aside.
Carefully pick all the meat from the chicken carcass and shred into small pieces.
For the sauce:
Make a roux for the sauce using the melted butter and flour. Cook over a medium heat, whisking vigorously. Slowly pour in the milk while continuing to whisk until you reach the desired consistency.
Add the mushrooms, chicken and meatballs to the sauce.
Mix well and season to taste with salt and pepper.
Gently hollow out the puff pastries with a knife, but keep the top. Warm them in the oven until golden brown and slightly crispy. Fill with the creamy sauce until they overflow a little, and then replace the top.
Serve with creamed potatoes, rice, Belgian Fries,...
Ingredients for Vol-au-vent:
For 4 persons:
- 8 oz - 250g rice
- 5 oz - 140g brown lentils
- 2 oz - 60g small elbow macaroni
- ¼ cup - 60ml olive oil
- 1 onions (finely chopped)
for the tomato sauce:
- 1 cup - 240 ml passata
- 2 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 long red chilli, finely chopped
- Salt and pepper