Vol-au-Vent with Chicken, Bacon, and Leeks Recipe
Introduction
Vol-au-vent is a classic French pastry that makes for an elegant appetizer or light meal. This version is filled with a savory mixture of chicken, crispy bacon, and tender leeks, all nestled inside golden, buttery puff pastry shells.
Ingredients
- 1 package (17.30 ounces) frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- Minced fresh parsley and 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
Instructions
- Step 1: 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 place them on a parchment-lined baking sheet. Unfold the second sheet and cut six more 3-1/4-inch circles. Then, using a 2-1/2-inch round cutter, cut out the center of each circle to create rings. Layer these rings on top of the solid circles on the baking sheet and place the smaller center circles separately.
- Step 2: Beat the egg with water to make an egg wash. Brush it evenly over all pastry pieces. Chill the pastries in the refrigerator for 15 minutes to help them puff during baking. Preheat the oven to 400°F (204°C) and bake the pastries for 20 to 25 minutes until deep golden brown. Remove and cool on a wire rack.
- Step 3: In a large skillet over medium heat, cook the bacon strips until crisp. Drain on paper towels and crumble into small pieces. Reserve one tablespoon of the drippings in the skillet, discarding the rest.
- Step 4: Add the sliced leeks and diced sweet pepper to the reserved bacon drippings. Sauté over medium-high heat, stirring frequently, until tender, about 5 to 7 minutes.
- Step 5: Reduce heat to low, then stir in the crumbled bacon, shredded chicken, softened cream cheese, salt, and pepper. Cook and stir until the filling is well combined and heated through. Remove from heat.
- Step 6: Once the puff pastry shells have cooled enough to handle, gently hollow out the centers with a small knife to create wells without breaking the base. Spoon the chicken mixture into each shell. Garnish with minced parsley and a sprinkle of black pepper. Serve the hollowed-out center pastry pieces on the side as a tasty accompaniment.
Tips & Variations
- Use homemade or high-quality store-bought puff pastry for best results.
- Substitute cooked turkey or leftover chicken for rotisserie chicken if preferred.
- Try adding a splash of white wine or a pinch of nutmeg to the filling for extra depth of flavor.
- For a vegetarian version, replace bacon and chicken with sautéed mushrooms and spinach.
Storage
Store assembled vol-au-vents separately from the filling in airtight containers in the refrigerator for up to 2 days. Reheat the filling gently on the stove and warm the pastry shells in the oven at 350°F (175°C) for about 5 minutes before assembling and serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare vol-au-vent shells in advance?
Yes, you can bake the puff pastry shells ahead of time and store them in an airtight container at room temperature for up to one day. Fill them just before serving to keep the pastry crisp.
What can I use instead of cream cheese?
You can substitute cream cheese with crème fraîche or mascarpone for a similarly creamy texture and slightly different flavor.
PrintVol-au-Vent with Chicken, Bacon, and Leeks Recipe
This Vol-au-Vent recipe features flaky puff pastry shells filled with a creamy mixture of shredded rotisserie chicken, crispy bacon, sautéed leeks, and sweet yellow pepper. Ideal as an elegant appetizer or light meal, these savory bites are garnished with fresh parsley and black pepper, offering a perfect balance of texture and flavor with each bite.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 vol-au-vents 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
Ingredients
Scale
Pastry
- 1 package (17.30 ounces) frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- Minced fresh parsley for garnish
- Ground black 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 black pepper
Instructions
- 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 cut out the centers of these circles with a 2-1/2-inch round cutter to create rings. Place the rings on top of the first circles and the smaller centers separately on the sheet.
- 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.
- 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. Reserve one tablespoon of drippings for the next step.
- 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 thoroughly blended and heated through. Remove from heat.
- Assemble and serve: Once the puff pastry shells are cool enough to handle, use a small knife to gently hollow them out 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
- Make sure the puff pastry is well chilled before baking to ensure maximum puff and flakiness.
- You can prepare the filling ahead and reheat gently before assembling.
- The hollowed centers of the pastry can be served alongside as crunchy bite-sized snacks.
- If preferred, turkey bacon or pancetta can substitute for bacon.
- Use fresh rotisserie chicken for a quick and flavorful filling.
Keywords: vol-au-vent, puff pastry, chicken, bacon, leek, appetizer, creamy filling, savory pastry
