Ingredients
1 package (17.30 ounces) frozen puff pastry, thawed1 large egg1 tablespoon water6 bacon strips2 medium leeks (white parts only), sliced1 medium sweet yellow pepper, diced1 cup shredded rotisserie chicken8 ounces cream cheese, softened1/4 teaspoon salt1/4 teaspoon pepperMinced fresh parsley plus additional ground pepper
Preparation
Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. 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 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.
