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

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★★★★★

5 from 73 reviews

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.

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

  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 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.
  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. 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 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 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

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