Chicken Vol-au-Vent

Ingredients

• Frozen puff pastry (2 sheets)
• 1 egg, beaten with a bit of water (egg wash)
• Bacon
• Leeks
• Chicken (rotisserie or cooked)
• Cream cheese
• Salt and pepper
• Parsley (for garnish)

Instructions

1. Preheat the oven to 400°F. On a lightly floured surface, unfold one of the puff pastry sheets. Using a 3-1/4-inch round cutter, cut out six circles and arrange them on a parchment-lined baking sheet.
2. Unfold the second pastry sheet and cut out six more circles with the 3-1/4-inch round cutter. With a 2-1/2-inch round cutter, cut the centers out of the second set of six circles. Place the rings on top of the circles that are on the baking sheet and place the smaller center circles also on the baking sheet.
3. In a small bowl, beat together the egg and water to make an egg wash. Brush the egg wash over each piece of pastry, then chill them for 15 minutes.
4. Bake until they're dark golden brown, about 20 to 25 minutes. Remove them promptly from the oven and cool them on a wire rack.
5. Meanwhile, in a large skillet, cook the bacon over medium heat until it's crisp. Transfer the bacon to paper towels to drain. Once cool, chop or crumble the bacon into small pieces.
6. Discard all but one tablespoon of the bacon drippings. Add the leeks and pepper to the drippings. Cook and stir them over medium-high heat until they're tender, five to seven minutes.
7. Reduce the heat to low and stir in the bacon, chicken, cream cheese, salt and pepper. Cook and stir until the mixture is blended, then remove it from the heat.
8. Once the pastries are cool enough to handle, hollow them out with a small knife to create a well. Fill them with the chicken mixture and sprinkle them with parsley and black pepper. Serve them with the small center pastries on the side.

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