My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. —Shauna Havey, Roy, Utah
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VERIFIED BY Taste of Home Test Kitchen
- 1 package (17.30 ounces) frozen puff pastry, 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
- Preheat oven to 400°. On a lightly floured surface, unfold one puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment paper-lined baking sheet.
- Unfold the remaining pastry sheet. Cut six more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack.
- 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. Yield: 6 servings.
Originally published as Creamy Chicken Vol-au-Vent in Taste of Home Christmas Annual Annual 2018