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 plus additional ground pepper for garnish

Instructions

Step 1: Preheat the oven to 400°F (200°C). Lightly flour a surface and unfold one sheet of thawed puff pastry. Using a 3-1/4 inch round cutter, cut out 6 circles and place them on a parchment-lined baking sheet.

Step 2: Unfold the second pastry sheet and cut out 6 more 3-1/4 inch circles. Use a 2-1/2 inch cutter to cut out the centers of these circles, creating rings. Place the rings on top of the circles on the baking sheet. Also place the small center circles aside on the baking sheet.

Step 3: In a small bowl, whisk together the egg and water. Brush this egg wash over all the pastries. Chill in the refrigerator for 15 minutes to help them hold their shape.

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

Step 5: Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Transfer bacon to paper towels to drain, reserving 1 tablespoon of the bacon drippings in the skillet. Discard the rest of the drippings.

Step 6: Add the sliced leeks and diced yellow pepper to the reserved drippings. Cook over medium-high heat, stirring, until tender, about 5 to 7 minutes.

Step 7: Reduce heat to low and stir in the crumbled bacon, shredded chicken, softened cream cheese, salt, and pepper. Cook and stir until well blended and heated through. Remove from heat.

Step 8: When the pastries are cool enough to handle, gently hollow out the centers with a small knife to create a cavity for the filling.

Step 9: Fill each pastry shell with the chicken mixture. Sprinkle the tops with minced fresh parsley and additional ground pepper.

Step 10: Serve the vol-au-vents warm, alongside the small center pastry circles for a delightful bite.

Tips & Variations

For a vegetarian option, substitute bacon and chicken with sautéed mushrooms and spinach.

Use different colored bell peppers for a more vibrant presentation and varied flavor.

Make sure puff pastry is thoroughly chilled before cutting and baking to achieve optimal flakiness.

Add a pinch of nutmeg or smoked paprika to the filling for extra depth of flavor.

Storage

Store any leftover filled vol-au-vents in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 300°F or 150°C) until warmed through to maintain the crispness of the pastry. Pastry shells without filling can be stored separately in an airtight container at room temperature for up to 1 day.

FAQs

Can I prepare the pastry shells ahead of time?

Yes, you can bake the puff pastry shells a day in advance and store them in an airtight container at room temperature. Fill and warm just before serving for best results.

What can I use instead of cream cheese in the filling?

You can substitute cream cheese with a smooth ricotta or mascarpone for a lighter texture, or use a béchamel sauce to create a creamy filling without dairy if preferred.