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.