Vol Au Vent

Ingredients

• 200 g Button Mushrooms
• 2 pcs Puff Pastry Shells
• 300 g Chicken Thigh
• 700 ml Chicken Stock
• 1 pcs Leek
• 2 pcs Celery
• 2 tbsp Parsley
• 1 tbsp Chervil
• 40 g Butter
• 25 g Flour
• 120 ml Heavy Cream
• 1 pcs Egg Yolk
• 1.5 tsp White Pepper
• 1.1666666666666667 tbsp Kosher Salt
• 1 pcs Lemon
• 200 g Ground Pork
• 2 tbsp Breadcrumbs
• 1 pcs Egg
• 0.25 tsp Nutmeg

Method

1. Mix {ground_pork} with {breadcrumbs}, {egg}, {parsley}, {kosher_salt}, {white_pepper}, and {nutmeg} in a bowl, then roll into small meatballs for quick even cooking.
2. Bring {chicken_stock} to a gentle bare simmer in a saucepan over medium-low heat, season with {kosher_salt}, add {chicken_thigh}, and poach until just cooked through and tender.
3. Slide the shaped {ground_pork} meatballs into the gently simmering {chicken_stock} and poach until firm, juicy, and fully cooked, then lift them out so they stay tender.
4. Trim and slice {leek}, dice {celery}, and slice {button_mushrooms} so they cook evenly and melt smoothly into the sauce.
5. Warm {puff_pastry_shells} in the oven until crisp and fragrant so they stay flaky under the filling.
6. Melt {butter} in a wide sauté pan over medium heat, sweat {leek} and {celery} with a pinch of {kosher_salt} until soft without color, add {button_mushrooms} and cook until their moisture evaporates, then stir in {flour} and cook until it smells nutty. Ladle in strained {chicken_stock} gradually, whisking and reducing to a glossy sauce.
7. Shred the poached {chicken_thigh} into large bites, fold it and the meatballs into the sauce over low heat, then stir in {heavy_cream}. Whisk {egg_yolk} with a spoonful of hot sauce, return it to the pan off the heat, and add {white_pepper}, {kosher_salt}, {parsley}, {chervil}, and a squeeze of {lemon} for a silky, bright finish.
8. Spoon the hot filling into the warmed {puff_pastry_shells} and serve at once while the pastry stays crisp and the sauce stays velvety.