Description
Vol-au-vent is an elegant French pastry featuring golden, flaky puff pastry shells filled with a creamy mixture of bacon, leeks, sweet pepper, rotisserie chicken, and cream cheese. This recipe combines savory flavors and a delicate texture, perfect as an appetizer or light meal.
Ingredients
Scale
Puff Pastry
- 1 package (17.30 ounces) frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
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
- Minced fresh parsley, plus additional ground pepper for garnish
Instructions
- Prepare Pastry Circles: Preheat oven to 400°F (200°C). On a lightly floured surface, unfold one sheet of puff pastry and cut out six 3-1/4 inch circles using a round cutter. Place these circles on a parchment-lined baking sheet.
- Create Pastry Rings: Unfold the second sheet of puff pastry, cut six more 3-1/4 inch circles, then use a 2-1/2 inch cutter to remove the centers, creating rings. Place the rings on top of the base circles on the baking sheet. Place the small cut-out center circles on the baking sheet as well.
- Egg Wash and Chill: In a small bowl, whisk together the egg and water. Brush this egg wash over all the pastries. Chill the baking sheet in the refrigerator for 15 minutes to help the pastries hold their shape during baking.
- Bake the Pastries: Bake the pastries in the preheated oven for 20-25 minutes or until deep golden brown and puffed. Remove from the oven and cool on a wire rack.
- Cook Bacon and Vegetables: While the pastries bake, cook the bacon strips in a large skillet over medium heat until crisp. Transfer bacon to paper towels to drain, leaving 1 tablespoon of bacon drippings in the skillet.
- Sauté Leeks and Pepper: Add the sliced leeks and diced sweet yellow pepper to the drippings in the skillet. Cook over medium-high heat, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Combine Filling: Reduce heat to low. Crumble the cooked bacon and stir it into the skillet along with the shredded rotisserie chicken and softened cream cheese. Add salt and pepper, then cook and stir until the mixture is well blended and creamy. Remove from heat.
- Assemble Vol-au-Vent: Once the pastries are cool enough to handle, carefully hollow out the centers with a small knife without piercing the base. Fill the hollowed shells generously with the chicken and vegetable mixture.
- Garnish and Serve: Sprinkle minced fresh parsley and additional ground pepper over the filled pastries. Serve the small center pastry circles alongside as a crispy accompaniment.
Notes
- Thaw puff pastry thoroughly before cutting to prevent cracking.
- Use a sharp knife to hollow out the pastry centers to avoid breaking the shells.
- Rotisserie chicken offers a quick shortcut, but cooked shredded chicken can be substituted.
- For a vegetarian version, omit bacon and replace chicken with sautéed mushrooms or extra vegetables.
- Make sure the cream cheese is softened to blend smoothly with the filling.
- Fresh parsley adds a bright flavor and appealing color contrast.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Keywords: Vol-au-vent, puff pastry, chicken filling, bacon, French appetizer, creamy filling, party recipe
