… for Kids’ Sake. Bozeman hair stylist and home cook Antoinette De Telder grew up in Belgium, where vol-auvent was a favorite childhood dinner. Light and flaky puff pastry is filled to the brim with chicken, miniature meatballs, and mushrooms in a flavorful nutmeg gravy. It’s not surprising that it was also a favorite supper for her Montana-raised kids. Vol-au-vent was originally developed by a famous French chef in the 19th century as a beautiful picnic package for the royal court and remains elegant enough for a dinner party. But Antoinette’s 3-yearold granddaughter loves it, too. And with the availability of pre-made pastry shells from the freezer section at the grocery store, it’s easy to prepare. Today, she and her kiddos affectionately call this treat by one of its Belgian names, vidée.
SERVES 6
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
Cook puff pastry cups according to package directions.
Heat a large sauté pan to medium. Add oil and sauté the mini meatballs and mushrooms (if using) until the meatballs are cooked through and the mushrooms have softened. Remove from the pan and set aside.
In the same pan, melt butter, then whisk in flour until smooth, creating a silky roux. Add milk, stirring continuously with a wooden spoon until sauce thickens. Season with nutmeg, salt, and pepper, then stir in grated cheese and allow to melt. Finally, add chicken stock, shredded chicken, mini meatballs, sautéed mushrooms, and heavy cream. Stir to combine and heat everything through.
Plate the pastry cups and fill generously with the mixture. Sprinkle with parsley or chives, if desired, and serve immediately.
DON’T FORGET THE WINE
Pair with 2022 Beaujolais-Villages Jean Foillard, France. $28, available at The Gourmet Cellar in Livingston.
Norm Page, sommelier for The WineTrust, pairs a 2022 Beaujolais-Villages Jean Foillard from France ($28, The Gourmet Cellar in Livingston) with this vol-au-vent. Beaujolais-Villages—not to be confused with the lighter, fresher Beaujolais Nouveau—is made from the delightfully bright Gamay grape and is perfect with dishes that incorporate poultry, earthy mushroom flavors, and the salty, creamy flavors of warmed cheeses. This wine, in particular, packs complexity and depth with savory, well-balanced silkiness and relatively fresh, fruity flavors.
