Keto Vol-au-vent Ragout

Vol-au-vent is a French puff pastry dish filled with a chicken ragout. In Belgium vol-au-vent (videe, or koninginnenhapje) doesn't really refer to the puff pasty anymore but to the filling. Vo-au-vent has become one of Belgium's classic dishes. You can find it at almost every restaurant's menu.

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Keto Vol-au-vent Ragout Keto Vol-au-vent Ragout
Keto videe, koninginnenhapje
Cooking time:
minutes
Servings:
4

Ingredients

  • 350g deboned chicken thighs
  • 400g minced pork (or chicken)
  • 250g mushrooms
  • 475ml heavy cream
  • 45g butter
  • 1 egg yolk
  • a lemon wedge
  • 1 chicken flavor bouillon cube without MSG (great electrolyte supplement for keto)
  • pepper
  • salt
Keto Vol-au-vent Ragout Keto Vol-au-vent Ragout
Main dishes
Appetizers
Side dishes

Vol-au-vent isn't keto-friendly if you don't adapt it. Even if you leave out the puff pastry the sauce still contains too much flour it won't fit your keto diet. After a few attempts to ketofy the dish I came up with this satisfying result.

Cooking time:
minutes
Servings:
4

Ingredients

  • 350g deboned chicken thighs
  • 400g minced pork (or chicken)
  • 250g mushrooms
  • 475ml heavy cream
  • 45g butter
  • 1 egg yolk
  • a lemon wedge
  • 1 chicken flavor bouillon cube without MSG (great electrolyte supplement for keto)
  • pepper
  • salt

Preparation

  1. Pan-fry the chicken thighs in butter. Undercook them just a little so they are still moist and juicy inside. Wrap them airtight with aluminum foil and set aside to cool. Reuse the pan in the next step.
  2. In a mixing bowl add the egg and minced pork (or chicken). Season it to your preference to make little meatballs. Roll them into little meatball of about 1 cm. Pan-fry the meatballs. Set the meatballs aside in a bowl. Reuse the pan again for the next step. 
  3. Remove the hard part of the stems of the mushrooms and slice them. If necessary melt a little more butter in the pan. Mushrooms tend to soak up a lot of the fat. Shortly stir-fry the mushrooms. You don't want to overcook these. Set aside to cool and season with the lemon juice from the wedge and pepper.

Instructions

  1. Melt the 45g butter in a sauce pot or stock pot. Add the heavy cream and the bouillon cube and stir everything well together. Keep stirring and bring to a boil. Once it boils, reduce the heat to low. Let it simmer without a lit for 30 minutes. Stir occasionally to prevent the roux from burning. 
  2. Cut the chicken into smaller pieces. Wrap them back into the aluminum foil to soak up the moist and prevent them from getting dry.
  3. After 30 minutes the roux should be reduced and thicker. If you aren't satisfied with the thickness keep it on the stove for another 15 minutes. Bring back all the other ingredients to the roux and give it a stir. Season with pepper and salt if necessary. 

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