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Vol-au-Vent with Chicken, Bacon, and Leeks Recipe

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★★★★★

4.5 from 104 reviews

This classic Vol-au-Vent recipe features flaky puff pastry shells filled with a savory mixture of bacon, leeks, sweet yellow pepper, shredded rotisserie chicken, and cream cheese, finished with fresh parsley for a flavorful and elegant appetizer or light meal.

Ingredients

Scale

Puff Pastry Shells

  • 1 package (17.30 ounces) frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • Minced fresh parsley plus additional ground pepper (for garnish)

Filling

  • 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

Instructions

  1. Cut out the puff pastry: On a lightly floured surface, unfold one sheet of thawed puff pastry. Using a 3-1/4-inch round cutter, cut out six circles and arrange them on a parchment-lined baking sheet. Unfold the second pastry sheet, cut six more 3-1/4-inch circles, then using a 2-1/2-inch round cutter, cut out the center of each of these circles to create rings. Place the rings on top of the first circles on the baking sheet, and also place the smaller center circles separately on the baking sheet.
  2. Bake the puff pastry: In a small bowl, beat the egg with water to make an egg wash. Brush the egg wash evenly over each pastry piece. Chill the prepared pastries in the refrigerator for 15 minutes to ensure maximum puffing during baking. Preheat the oven to 400°F (204°C). Bake the pastries until deep golden brown, about 20 to 25 minutes. Remove and cool on a wire rack.
  3. Cook the bacon: In a large skillet over medium heat, cook the bacon strips until crisp. Transfer to paper towels to drain excess fat, then crumble into small pieces. Optionally, bacon can be baked in the oven and reserve one tablespoon of drippings for the next step.
  4. Make the filling: Discard all but 1 tablespoon of bacon drippings from the skillet. Add the sliced leeks and diced sweet pepper to the drippings. Sauté over medium-high heat, stirring frequently, until tender, about 5 to 7 minutes. Reduce the heat to low, then stir in the crumbled bacon, shredded chicken, softened cream cheese, salt, and pepper. Cook and stir until the filling is thoroughly blended and heated through. Remove from heat.
  5. Assemble and serve: Once the puff pastry shells are cool enough to handle, use a small knife to hollow them out gently to create wells without breaking the base. Spoon the prepared chicken mixture into each pastry shell. Garnish with minced fresh parsley and a sprinkle of black pepper. Serve the small hollowed center pastries on the side as a delightful accompaniment.

Notes

  • Chilling the pastry after applying egg wash ensures optimal puff and flaky texture during baking.
  • Reserve some bacon fat to add flavor when sautéing the vegetables.
  • Be careful when hollowing out the pastries to maintain their structural integrity.
  • Use a sharp round cutter for neat pastry shapes; a 3-1/4-inch cutter is ideal for the bases and rings.
  • Rotisserie chicken can be substituted with any cooked, shredded chicken you prefer.

Keywords: vol-au-vent, puff pastry, chicken filling, bacon, appetizer, savory pastry, cream cheese, leek, yellow pepper

Find it online: https://www.sanacooks.com/vol-au-vent-with-chicken-bacon-and-leeks-recipe/