Puff-pastry case filled with creamy stew of chicken, mushroom and veal meatballs in a sherry-spiked velouté, served with frites. The Sunday-lunch staple of Belgian brown cafes, served at brasseries year-round in Antwerp.

The vol-au-vent (literally 'windblown') was popularised by Antonin Carême in early 19th-century Paris but adopted across Belgian brasseries. The Antwerp version uses chicken, mushrooms and meatballs in a sherry-spiked velouté inside a tall puff-pastry shell. Brown cafes from Elfde Gebod to Den Engel serve it on Sunday lunch; brasseries like Mampoko and Bistrot Benoit run it year-round.

Where to eat Vol-au-vent in Antwerp

3 editor picks for Vol-au-vent in Antwerp, ranked by editorial score. All Antwerp signature dishes · Vol-au-vent across every city.

Book food experiences in Antwerp

See all 198 food experiences in Antwerp

Make it at home

Serves 41 hr 15 minIntermediate

Ingredients

  • 4 large puff-pastry vol-au-vent shells
  • 500g chicken breast, diced
  • 200g chestnut mushrooms, sliced
  • 200g small veal meatballs (commercially made works)
  • 1 onion, finely chopped
  • 50g butter
  • 50g plain flour
  • 500ml chicken stock
  • 200ml double cream
  • 50ml dry sherry
  • 1 tbsp Dijon mustard
  • 1 lemon, juiced
  • Salt, white pepper, parsley

Method

  1. Warm the vol-au-vent shells in a 175C oven for 5 minutes. Remove the lids and keep warm.
  2. Soften the onion in butter for 5 minutes.
  3. Add the chicken and mushrooms. Cook for 8 minutes until chicken is golden.
  4. Sprinkle in the flour, cook for 2 minutes.
  5. Pour in the stock, whisking. Bring to a simmer and thicken over 5 minutes.
  6. Stir in the sherry, mustard, cream and meatballs. Simmer gently for 8 minutes.
  7. Finish with lemon juice and parsley. Season with salt and white pepper.
  8. Spoon generously into the vol-au-vent shells. Cap with the pastry lid. Serve with frites.

Editor tip. If small veal meatballs are not available, roll your own from 200g minced veal with breadcrumbs, egg and nutmeg. Simmer in the stock first.

Common allergens: Gluten, Dairy, Egg.