Chicken Vol-au-Vent
-
1 package frozen puff pastry shells, thawed
-
1 large egg
-
1 tablespoon water
-
6 bacon strips
-
2 medium leeks (white portion 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
-
Bake until dark golden brown, 20-25 minutes 6 puff pastry shells per instruction on the package.
-
​
-
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat.
-
When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.
​
