Vol-au-vents with Small Meatballs

Name: Vol-au-vents with Small Meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: European
Ingredients: 20 g Almond flour; 8 pcs Puff pastry shells; 30 g Butter; 150 ml Cooking cream; 1 bunch Fresh parsley; 300 g Köttbullar (Swedish Meatballs); 300 ml Vegetable stock; 2 g Black Pepper; 5 g Salt; 250 g Mushrooms

30 min

4 servings

Medium

A comforting classic, these puff pastry shells are filled with tender small meatballs and sliced mushrooms in a rich, creamy sauce. Perfect for a hearty lunch or dinner.

Steps

Preheat oven to 180°C. Bake the puff pastry shells according to package instructions until golden and crisp, about 10-12 minutes.

While the pastetli are baking, heat a pan and lightly brown the small meatballs. Remove them from the pan. Add the sliced mushrooms to the same pan and sauté until tender and slightly browned, about 5-7 minutes.

Melt the butter in the pan. Add the flour and stir continuously for 1 minute to make a roux. Gradually whisk in the vegetable broth, then stir in the cooking cream. Bring to a simmer, stirring until the sauce thickens. Season with salt and pepper.

Return the meatballs and mushrooms to the sauce. Heat through gently for 2-3 minutes. Fill the warm puff pastry shells with the creamy mixture. Garnish with fresh parsley and serve immediately.