Vol-au-vent with fries

Olee Videe !

It is about time I presented a traditional Belgium dish! Whether you call it videe, vol-au-vent or koninginnenhapje, we all know it in Belgium. This recipe usually take a lot of time and effort. I had to alter it a bit so that you could make it in a short amount of time! I worked with already sliced onions and mushrooms form my freezer for example. I bought the pasty holder in the supermarket, so I didn’t lose time making it from scratch. I am not sure there is a correct way to translate the Dutch word ‘pasteibakje’ so I used the term ‘pasty holder’. As you can see in the pictures, it is some sort of cup made of pasty. Finally, I chose to only add chicken to the recipe in contrast to the original recipe that also contains little meatballs. Are you ready for this delicious recipe? Go check out the recipe below.

Ingredients for 2 persons.

  • 2 chicken breasts
  • a hand of pre-sliced and onion from the freezer
  • 150 gram pre-sliced mushrooms from the freezer
  • 4 pasty holders
  • Fries from the freezer (your usual amount for 2 persons)
  • 400 ml bouillon (chicken bouillon/broth)
  • 50 ml cooking cream
  • 50 gram butter
  • 60 gram flour
  • A pinch of pepper and salt
  • A pinch of parsley
  • A pinch of thyme



  1. Put the pasty holders in an oven of 200 degrees for about 8 minutes (depending on the description on the packaging)
  2. Heat your cooking oil and put in the fries!
  3. Slice the chicken breast in pieces of about 2 cm. and fry them in a frying pan.
  4. Meanwhile, fry the onion and mushrooms in another frying pan.
  5. Add them to the chicken once they are done.
  6. Check whether your fries are ready and if necessary get them from the fryer.
  7. Boil 400 ml. water with an electric kettle and mix this with the broth cube.
  8. Start making the sauce: Heat 50 grams of butter in a frying pan. Once melted, add 60 grams of flour. Stir well with a whisk and let it yarn. Add the broth little by little and keep stirring! Once the sauce is smooth, add the cooking cream.
  9. Add the sauce to the chicken breast. Mix everything and add the pepper, salt, parsley and thyme to add some more flavour.


My timeframe: 16,10 minutes

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