Creamy
Chicken Vol au Vent Recipe
Ingredients
:
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
How
To Make Creamy Chicken Vol au Vent :
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.
Note
: The two sheets of puff pastry dough in a standard box will give you enough
for 6 vou la vents.
Nutrition
Facts :
1
filled pastry: 669 calories, 45g fat (16g saturated fat), 108mg cholesterol,
670mg sodium, 47g carbohydrate (4g sugars, 6g fiber), 19g protein.