Hold the marinade from the Chicken fillets under warm water for a moment so that the marinade softens a little. (is quite strong, for vol-au-vent)

Cut the fillets into equal 1cm cubes.

Halve the meatballs.

Fry the onions with the mushrooms (5 minutes) and season with pepper and garlic and a little oregano.

Make a stock, heat water with the cubes until they are dissolved and add the powder and flavouring. No salt, it is already salty enough.

Make a roux with the stock water (1 litre is enough), add the mushrooms, then the chicken cubes and the meatballs.

Finish off with a lot of fresh parsley, the soya cream and a dash of lemon juice.

Heat up the vol-au-vent biscuits in the oven for a few minutes.

Fill the biscuits with the mixture. Delicious with mashed potatoes, fries or croquettes. Bon appetit