Dear Friend of Flanders,

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For the latest travel advice to our country, please consult your local authorities. Take good care of yourself and each other and keep it safe and healthy.
We hope to welcome you again soon, with twice the heart, love and hospitality. 

Warm regards,

Flemish Dishes - Vol au vent (c) Kris Jacobs

A vol-au-vent is the French name for a baked puff pastry batter.

Vol Au Vent, con ripieno di pollo, polpette e salsa di funghi, un classico nostalgico

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.


  • 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

Cooking directions

  • Make small meatballs from the minced meat and boil them in the stock until cooked
  • Rub the mushrooms clean and fry them in a 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.
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