Vegetarian vol-au-vent

Ingredients

• 600 gmushrooms, any mix you like
• 1 handfulfresh thyme
• 500 gfrozen vegetarian meatballs
• 200 mlsoya cream
• 250 gchicken pieces
• 1 tablespoonchicken seasoning
• 1 tablespooncornflour
• 4vol-au-vent pastry cases

Instructions

1. 1

   Prepare the vegetables

   Finely chop the onion and slice the mushrooms.

2. 2

   Cook the mushrooms

   Heat a large pan or pot. Soften the onion with the thyme in a splash of olive oil; after 3 minutes, add the mushrooms and fry over a high heat until they pick up some colour.

3. 3

   Brown the meatballs

   Heat a second pan and brown the meatballs all over over a high heat.

4. 4

   Simmer the sauce

   Add the meatballs to the mushrooms, then stir in the cream and a small glass of water. Simmer briefly over a low heat. Taste and season with salt and pepper; add a stock cube or a little stock concentrate if you think the sauce needs it.

5. 5

   Fry the chicken

   Meanwhile, fry the chicken pieces in the second pan with a splash of olive oil and the chicken seasoning. Cook until crisp.

6. 6

   Heat the pastry cases

   Meanwhile, put the vol-au-vent cases in the oven.

7. 7

   Thicken the sauce

   Once everything is hot and cooked through, mix the cornflour with a splash of cold water in a small bowl until smooth. Stir it into the sauce and let it boil briefly. Check the thickness and add a little more cornflour if needed.

8. 8

   Serve the vol-au-vents

   Top each pastry case with chicken pieces and serve with the sauce, alongside chips, croquettes or mashed potato.

What is a vol-au-vent?

A vol-au-vent is a light, hollow puff-pastry case served with a savoury filling, often in a creamy sauce. The name and dish are associated with French cooking, while versions filled with chicken and mushrooms are familiar across Belgium and the Netherlands.

This take pairs mushrooms, thyme and vegetarian meatballs in a creamy sauce, then adds crisp chicken pieces on top. The pastry gives the soft filling a flaky contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 30g protein, 56g carbs, 34g fat.

The pastry cases and meatballs contribute much of the carbohydrate, while the pastry and soya cream add fat. Chicken and vegetarian meatballs provide protein; serve with vegetables or salad for a more balanced plate, and choose one potato side rather than several.

Mushrooms and thyme

Mushroom mix: use the varieties you enjoy; slicing them evenly helps them cook at a similar pace. Frying them over a high heat gives them a little colour before the cream goes in.

Fresh thyme: add it with the onion so its flavour has time to infuse the pan. Remove any tough woody stems before serving if you prefer.

Brown in separate pans

Mushrooms first: start the onion and thyme, then wait 3 minutes before adding the mushrooms. A roomy pan and high heat help the mushrooms colour rather than stew in their own moisture.

Meatballs and chicken: brown the meatballs separately, then simmer them in the sauce. Fry the chicken pieces in the second pan until crisp and keep them for the topping.

Getting the sauce right

Cornflour slurry: mix the cornflour with cold water before adding it to the hot sauce, which helps it blend in smoothly. Stir it in and let the sauce boil briefly to thicken.

Consistency: add the slurry gradually and check the sauce before adding more. The recipe leaves the amount of water flexible, so use enough to loosen the sauce without making it thin.

Pastry and timing

Pastry cases: heat the cases in the oven while the filling cooks, following the packet directions for the temperature and timing. Keep them separate from the sauce until serving so they retain their crispness.

Quick coordination: the recipe takes 21 minutes in total, with the chicken and pastry heating while the sauce simmers. Have the sides ready so you can serve as soon as everything is hot.

What to serve alongside

Classic sides: serve with chips, croquettes or mashed potato, as suggested in the recipe. Each makes the creamy mushroom sauce easy to scoop up.

Fresh contrast: a simple green salad or steamed green vegetables can balance the rich pastry and sauce. Add them alongside rather than stirring them into the filling.

Recipe notes & tips

• Slice the mushrooms to a similar thickness so they cook evenly.
• Let the mushrooms colour over a high heat before adding the cream.
• Brown the meatballs all over before simmering them in the sauce.
• Mix the cornflour with cold water until smooth before adding it.
• Keep the chicken pieces crisp by serving them on top just before eating.
• Heat the pastry cases according to their packet instructions.

Variations

• Use mixed mushrooms: combine your favourite varieties for a different balance of flavour and texture.
• Add extra thyme: use a little more fresh thyme for a stronger herbal note.
• Choose a side: serve with chips, croquettes or mashed potato, as suggested in the recipe.
• Use vegetable stock: add a little stock in place of the optional stock cube or concentrate.
• Make it meat-free: omit the chicken pieces and use additional vegetarian meatballs instead.

Common mistakes to avoid

• Crowding the mushrooms: they may release moisture instead of colouring; use a large pan and fry over high heat.
• Adding dry cornflour: it can form lumps; first dissolve it in a splash of cold water.
• Thinning the sauce too much: add the water gradually and check the consistency before thickening.
• Overcooking the chicken topping: fry until crisp, then take it off the heat so it does not dry out.
• Soggy pastry cases: fill them just before serving rather than letting them sit in the sauce.

How to store

Refrigerate leftover filling and chicken in an airtight container for up to 2 days, keeping the pastry cases separate. Reheat the filling and chicken thoroughly in a pan; warm the pastry according to its packet instructions and assemble just before serving.

Frequently asked questions