Chicken and mushroom vol-au-vent

Slice a chicken breast lengthwise in 3 parts, poach in 350 ml chicken stock for 15 min. Cool and pull apart with two forks

Pre heat the oven to 180°C

Clean 100g champignons and cut into small cubes, panfry them in 10g butter

Melt 30g butter in a saucepan, add 30g flour and stir well. Let it simmer for 1 mins to cook the flour. Then, bit by bit, add chicken stock. Stirring all the time, till you have a nice thick sauce

Add 1,5 tsp Dyon mustard, 2/3 tbsp Worcester, 1 tsp curry powder and 30 ml double cream and stir.

Slice 1,5 spring onion into thin rings and hack 1,5 tbsp parsley before stirring them into the ragoût

Taste and eventually season with salt and pepper

<Now put 2 store bought puff pastry shells (mine were from De Roset) in the hot oven for 7 mins

Add the pulled chicken and the mushrooms to the ragoût and warm trough, before spooning it into the hot puff pastry shells

Finish with some chervil

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