Creamy Chicken Vol-Au-Vent

• 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

1. Preheat oven to 400u0b0. 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
2. .
3. 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
4. . Place the center circles also on the
5. . 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.
6. 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.
7. 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.

pastry, egg, water, bacon strips, leeks, sweet yellow pepper, rotisserie chicken, cream cheese, salt, pepper, parsley

Taken from www.tasteofhome.com/recipes/creamy-chicken-vol-au-vent/ (may not work)