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

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★★★★★

4.8 from 84 reviews

This elegant Vol-au-Vent recipe features flaky homemade puff pastry shells filled with a creamy mixture of bacon, sautéed leeks, sweet yellow pepper, shredded rotisserie chicken, and cream cheese, all seasoned to perfection and garnished with fresh parsley. Perfect as an appetizer or a light meal, these golden puff pastry cases combine savory flavors with a delightful crisp texture.

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

  1. Prepare the Pastry Circles: Preheat your oven to 400°F (200°C). 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 onto a parchment-lined baking sheet.
  2. Cut and Assemble Puff Pastry Rings: Unfold the remaining puff pastry sheet and cut out six more 3-1/4 inch circles. Using a smaller 2-1/2 inch cutter, cut the centers out of these circles to create rings. Layer these rings on top of the first six pastry circles on the baking sheet. Place the small center circles alongside on the sheet as well.
  3. Brush with Egg Wash and Chill: In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture generously over all the puff pastry pieces. Refrigerate the baking sheet for 15 minutes to let the pastries firm up before baking.
  4. Bake the Puff Pastry: Bake the prepared pastries in the preheated oven for 20-25 minutes or until they are puffed up and dark golden brown. Remove from the oven and transfer to a wire rack to cool completely.
  5. Cook the Bacon: While the pastries bake, cook the six strips of bacon in a large skillet over medium heat until crisp. Remove the bacon strips and drain on paper towels. Reserve 1 tablespoon of the bacon drippings in the skillet and discard the rest.
  6. Sauté Vegetables: Add the sliced leeks and diced sweet yellow pepper to the reserved bacon drippings in the skillet. Cook over medium-high heat, stirring frequently, until the vegetables are tender, about 5-7 minutes.
  7. Make the Filling: Reduce heat to low. Stir the cooked bacon (crumbled), shredded rotisserie chicken, softened cream cheese, salt, and pepper into the sautéed vegetables. Cook and stir gently until the mixture is well combined and warm. Remove from heat and let cool slightly.
  8. Assemble the Vol-au-Vent: When the pastries are cool enough to handle, carefully hollow out the centers of the puff pastry rings using a small knife. Fill each hollowed pastry shell generously with the chicken and vegetable filling.
  9. Garnish and Serve: Sprinkle the filled Vol-au-Vents with minced fresh parsley and additional ground pepper to taste. Serve the small center pastry circles on the side as a crunchy accompaniment for dipping or nibbling.

Notes

  • Ensure the puff pastry is thoroughly thawed before rolling and cutting to avoid cracking.
  • Use a sharp small knife or a paring knife to hollow out the pastry shells without breaking them.
  • For a vegetarian version, omit the bacon and chicken; substitute with sautéed mushrooms or a similar savory vegetable filling.
  • These Vol-au-Vents are best served immediately for optimal crispiness, but can be warmed gently in a low oven before serving if prepared ahead.
  • Leftover filling can be used as a spread on toast or added to pasta dishes.

Keywords: Vol-au-Vent, puff pastry appetizer, bacon and chicken filling, French pastry, easy appetizer, creamy filling

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