Chef Edwin Vinke, 2-star chef of restaurant De Kromme Watergang (NL) loves a good classic and is happy to share his simplified and exotic recipe for the much-loved vol-au-vent.
50 min
Serves 4 people


  • 50 grams butter
  • 30 ml of olive oil
  • 200 grams mince
  • 4 free-range chicken breasts, cut into strips
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • ¼ celeriac, finely chopped
  • 60 grams flour
  • 20 grams curry powder
  • 1 l chicken stock
  • 200 grams coconut milk
  • ½ celery, finely chopped
  • 1 leek, finely chopped
  • ½ bunch of lovage, finely chopped
  • ½ bunch of chervil, finely chopped
  • ½ bunch of flat-leaf parsley, finely chopped
  • salt and pepper


  • for the vol-au-vent


Step 1

Cut the chicken breasts into thin strips, season the mince with salt and pepper and make small balls.  

Step 2

Set the omni cooker to Brown/Sauté, add the butter and olive oil and stew the meatballs in it first until nicely browned. Stir gently. Take them out of the pot and set aside. 

Step 3

Now fry the chicken strips until nicely browned all around.  

Step 4

Add the onion, celeriac and garlic and simmer for a few minutes.  

Step 5

Add the flour and curry powder and stir well

Step 6

Set the omni cooker to Sauce and add the chicken stock, coconut milk, celery, leeks and meatballs and let simmer for 15 to 20 minutes. Finally, add the spices and fill the puff pastry shells with the ragout.

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