Creamy chicken vol-au-vent: Piquant and savoury pastries

Are you having a function or get-together coming up? Prepare this creamy chicken vol-au-vent recipe. It is a delicate pastry with a mouth-watering chicken filling.

Wondering what is the meaning of “vol-au-vent”? It is French for a baked puff pastry batter. It translates to “windblown”. This describes the feather lightness of the pastry. The combination of this delicate pastry with a delicious chicken and bacon filling is very appetising. One bite and you will be tempted to enjoy a second chicken vol-au-vent.

Preparing these dainty snacks will take less than an hour of your time if you are used to preparing pastry snacks. If it is your first time trying out this pastry recipe, it may take a little bit longer. However, the result is worth every minute you spend on it. And thereafter, you will have a “go-to” pastry recipe.

These chicken vol-au-vent snacks are perfect for filling a platter. Serve this savoury platter at home when you have guests over or take it with you to a gathering. And don’t be surprised if your platter is empty first. Let us know in the comments of this recipe if you plan to prepare this recipe.

Creamy chicken vol-au-vent recipe

5 from 1 vote

Recipe by Msi Muzi Mathebula Course: SnacksCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Ingredients

• 1 sheet 1 frozen puff pastry, thawed

• 1 large 1 egg

• 1 tablespoon 1 water

• 6 strips 6 bacon

• 2 medium 2 leeks (white parts only), sliced

• 1 medium 1 sweet yellow pepper, diced

• 1 cup 1 shredded chicken

• 80 g 80 cream cheese, softened

• ¼ teaspoon ¼ salt

• ¼ teaspoon ¼ pepper

• 1 handful 1 minced fresh parsley

• additional ground pepper

Method

• Preheat the oven to 200°C.
• On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3¼ inch round cutter, cut out 6 circles. Place on a parchment-lined baking sheet.
• Unfold the remaining pastry sheet. Cut 6 more circles out with the 3¼ inch round cutter; with a 2½ inch cutter. Cut centers out of the circles.
• Place the rings on top of the circles that are on the baking sheet. Place the centre circles also on the baking sheet.
• In a small bowl, whisk egg and water and 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 the 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 and stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended and remove from heat.
• When cool enough to handle, hollow out the pastries with a small knife. Fill with the chicken mixture.
• Sprinkle with parsley and pepper. Serve with small centre pastries on the side.

Notes

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