Belgian-Style Vol-au-Vent with Chicken, Mushrooms and Meatballs

Preheat the oven to 180°C. Arrange 4 puff pastry vol-au-vent shells on a baking tray and warm them for 5–8 minutes until crisp.

Pour 700 ml chicken stock into a saucepan, bring to a gentle simmer, add the chicken breast and cook over low heat for 15–18 minutes until done. Remove, let cool slightly and cut into pieces; reserve the stock.

Mix the ground meat with the egg, breadcrumbs, half the salt and half the black pepper. Roll into small meatballs, drop them into 200 ml of hot chicken stock and cook for 3–4 minutes until they float to the surface.

Slice the button mushrooms. Melt 30 g butter over medium-high heat, sauté the mushrooms for 4–5 minutes until golden, and season with the remaining salt and black pepper.

For the sauce, melt 40 g butter in a saucepan, stir in the flour and cook for 1–2 minutes, stirring constantly. Gradually whisk in 300 ml of the reserved chicken stock, then add the cream and nutmeg. Cook for 5–7 minutes until it reaches the consistency of thick sour cream.

Add the chicken, mushrooms and meatballs to the sauce. Stir in the lemon juice, mix well and simmer for 2–3 minutes over low heat, taking care not to let the creamy sauce come to a rolling boil.

Fill the warm vol-au-vent shells with the filling, cover with the pastry lids, sprinkle with fresh parsley and serve immediately.