Name: Vol-au-Vent with Chicken, Bacon, and Leeks Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: French
Ingredients: 1 package (17.30 ounces) frozen puff pastry, thawed; 1 large egg; 1 tablespoon water; Minced fresh parsley plus additional ground pepper (for garnish); 6 bacon strips; 2 medium leeks (white parts only), sliced; 1 medium sweet yellow pepper, diced; 1 cup shredded rotisserie chicken; 8 ounces cream cheese, softened; 1/4 teaspoon salt; 1/4 teaspoon pepper

Introduction

Vol-au-Vent is a classic French pastry that combines flaky puff pastry shells with a creamy, savory filling. This elegant yet approachable dish is perfect for entertaining or a special family meal. Filled with chicken, bacon, and tender vegetables, it offers rich flavors wrapped in a delicate pastry.

The image shows a round, golden puff pastry vol-au-vent with six distinct flaky layers stacked to form a hollow container. It is filled with a creamy mix of diced chicken, pale yellow peppers, small bits of red and green vegetables, and garnished on top with small green herb pieces. The vol-au-vent is placed on a plain white plate with a few scattered herbs around it. In the background, a second white plate holds another vol-au-vent, and a white plate with a teal blue edge has multiple vol-au-vents clustered together. To the left, a white bowl holds green and purple olives. A transparent glass filled with pale golden liquid is on the right. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (17.30 ounces) frozen puff pastry, thawed

1 large egg

1 tablespoon water

6 bacon strips

2 medium leeks (white parts only), sliced

1 medium sweet yellow pepper, diced

1 cup shredded rotisserie chicken

8 ounces cream cheese, softened

1/4 teaspoon salt

1/4 teaspoon pepper

Minced fresh parsley

Additional ground black pepper for garnish

Instructions

Step 1: Preheat your oven to 400°F. On a lightly floured surface, unfold one sheet of puff pastry and use a 3-1/4-inch round cutter to cut out six circles. Place them on a parchment-lined baking sheet.

Step 2: Unfold the second puff pastry sheet and cut out six more 3-1/4-inch circles. Using a 2-1/2-inch round cutter, cut the centers out of these six circles to create rings. Place the rings on top of the first six circles on the baking sheet and arrange the small center circles on the sheet as well, leaving space between pieces.

Step 3: In a small bowl, beat together the egg and water to create an egg wash. Brush this over each pastry piece, then chill them in the refrigerator for 15 minutes to help increase puffiness during baking.

Step 4: Bake the pastries for 20 to 25 minutes or until they are dark golden brown. Remove from the oven and cool on a wire rack.

Step 5: While the pastries bake, cook the bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain and once cooled, chop or crumble into small pieces.

Step 6: Reserve about one tablespoon of bacon drippings in the skillet. Add the sliced leeks and diced yellow pepper to the drippings and sauté over medium-high heat for 5 to 7 minutes until tender.

Step 7: Reduce the heat to low and stir in the chopped bacon, shredded chicken, softened cream cheese, salt, and pepper. Cook, stirring until everything is well combined and heated through, then remove from heat.

Step 8: Once the pastries are cool enough to handle, carefully hollow out the centers using a small knife to create a cavity for the filling.

Step 9: Spoon the chicken and vegetable mixture into each pastry shell. Garnish with minced fresh parsley and a sprinkle of black pepper.

Step 10: Serve the vol-au-vents warm, accompanied by the small puff pastry center circles on the side.

Tips & Variations

For extra flavor, bake the bacon in the oven while the pastries are baking to save time and capture drippings for sautéing the vegetables.

You can substitute the chicken with cooked shrimp or mushrooms for a different twist.

Adding a pinch of nutmeg to the filling can enhance the creamy taste subtly.

FAQs

Can I make the puff pastry from scratch instead of buying frozen?

Absolutely. While making puff pastry from scratch is time-consuming, it can add an even flakier texture and richer flavor. Just be sure to chill the dough thoroughly during preparation.

Can I prepare the filling ahead of time?

Yes, the filling can be made a day in advance and stored in the refrigerator. Reheat gently before filling the pastries to ensure the cream cheese melts smoothly.