Vol-Au-Vent with Meatballs, Chicken, and Mushrooms
Light and flaky vol-au-vent filled with chicken, meatballs, mushrooms, and creamy nutmeg gravy—perfect for kids and adults alike! Easy to make with pre-formed pastry shells. Serves 6.
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Cooking tools:
- Oven
- Baking sheet
- Saute pan
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Kitchen scale
- Chef's knife
- Cutting board
- Grater
- Plate
- Serving platter
- Spoon
Ingredients
- 6 pre-formed puff pastry cups (found in the grocery store freezer section)
- ½ pound ground beef, elk, or bison, divided and rolled into dime-sized balls
- Optional: 4 ounces button mushrooms, sliced
- ¼ cup butter
- 4 tablespoons flour
- 2 cups cold whole milk
- Dash of nutmeg
- Salt to taste
- Pepper to taste
- 7 ounces grated Gruyere cheese
- 1 cup chicken stock
- 2–3 pre-cooked chicken breasts, shredded
- ½ cup heavy cream
- Optional: Chopped parsley or chives for garnish
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