Chef Edwin Vinke, 2-star chef of restaurant De Kromme Watergang (NL), loves a proper traditional dish and is very happy to share his simplified and exotic recipe for the famous vol-au-vent.
50 min
serves 4


  • 50 g butter
  • 30 g olive oil
  • 200 g mince
  • 4 free-range chicken breasts, in strips
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • ¼ celeriac, finely chopped
  • 60 g flour
  • 20 g curry powder
  • 1 l chicken stock
  • 200 g 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 parsley, finely chopped
  • salt and pepper
  • white wine


Step 1

Cut the chicken breasts into thin strips, then season the mince and shape into small balls.   

Step 2

Set the omnicooker to Sear/Sauté, add the butter and olive oil, and fry the meatballs to give them some colour. Stir gently. Remove the meatballs from the cooker and set aside.  

Step 3

Now, fry the chicken strips until nicely browned.  

Step 4

Add the onion, celeriac, and garlic and sauté for a while. Add the white wine and allow to reduce completely.  

Step 5

Add the flour and the curry powder and stir well.  

Step 6

Set the omnicooker to Sauce and add the chicken stock, coconut milk, celery, leek, and the meatballs. Allow to simmer gently for approximately 15 to 20 minutes. Lastly, add the herbs.  

Step 7

Fill the puff pastry cases with the ragout. Enjoy!  

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