Belgian-Style Meat-free Chick'n Vol-Au-Vents With Chips
Try your hand at classic French cooking with our take on vol-au-vent. You'll fill hollow puff pastry case with a rich, creamy meat-free chick'n stew before plating up with crispy chips and salad. Bon Appétit!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Olive oil, Pepper, Salt, Vegetable oil, Water, Milk (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Dust your work surface with a generous sprinkling of flour
Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin, then using a small bowl as a guide, cut the rolled pastry into 1 circle per person
Add the pastry circle[s] to a baking paper-lined baking tray (or two!) and score a 1cm border around the edge of the pastry with a knife, then score the pastry circle[s] inside the border in a criss-cross pattern
Put the tray[s] in the oven for 15 min or until puffed up, golden and cooked through
Once cooked, set aside – this is your vol-au-vent
Cut your potatoes (skins on) into chips
Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp
Boil half a kettle
Peel and finely dice your brown onion[s]
Top, tail, peel and dice your carrot[s] finely
Slice your baby button mushrooms finely
Peel and finely chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick), over a high heat with a drizzle of vegetable oil
Once hot, add the diced onion, diced carrot and sliced mushrooms and cook for 3-4 min or until beginning to soften
Meanwhile, combine 100ml [150ml] [200ml] milk and 200ml [250ml] [350ml] boiled water in a measuring jug with your Marmite and vegetable stock mix – this is your Marmite stock
Once softened, add the chopped garlic and your bay leaf[ves] with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min or until fragrant
Once fragrant, add your meat-free chick'n and Marmite stock with a generous grind of pepper, stir it all together and cook for 8-10 min or until thickened – this is your meat-free chick'n stew
Wash your salad, then pat dry with kitchen paper
Add the salad to a bowl with your white wine vinegar and a drizzle of olive oil
Season with a pinch of salt and pepper and toss – this is your dressed salad
To serve, carefully slice the scored top off the vol-au-vent using the border as a guide, then push down the inside
Discard the bay leaf[ves]
Spoon the meat-free chick'n stew inside the vol-au-vent base and top with the vol-au-vent lid
Serve the chips and dressed salad to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, gluten, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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