Chicken Vol Au Vents with Sweet and Sour Salsa
Delight your taste buds with these exquisite Chicken Vol Au Vents with Sweet and Sour Salsa—a perfect fusion of creamy, savory chicken filling and vibrant, zesty salsa, all nestled in golden, flaky puff pastry shells. This elegant appetizer combines tender, shredded chicken cooked with garlic, onion, cream cheese, and heavy cream, creating a rich and velvety base. A refreshing homemade salsa made from juicy tomatoes, crisp red bell pepper, tangy pineapple chunks, honey, and apple cider vinegar adds a playful burst of sweet and sour flavor that balances the dish beautifully. Quick to prepare in just 45 minutes, these vol au vents are ideal for entertaining or serving as a light entrée. Garnish with parsley for a stunning presentation that’s as pleasing to the eye as it is to the palate. Perfect for dinner parties, holiday gatherings, or anytime you want a gourmet treat!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 pieces Puff pastry shells
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 medium Yellow onion
- 100 grams Cream cheese
- 100 milliliters Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Tomatoes
- 1 medium Red bell pepper
- 100 grams Pineapple chunks
- 2 tablespoons Honey
- 1 tablespoon Apple cider vinegar
Instructions
Preheat your oven according to the instructions on the puff pastry shell package.
Bake the puff pastry shells until golden and puffed. Set aside to cool.
Season the chicken breasts with a pinch of salt and black pepper.
Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until they are golden brown and fully cooked. Remove and let the chicken cool slightly before shredding into small pieces.
In the same skillet, sauté the minced garlic and diced onion until fragrant and translucent. Add the shredded chicken back to the skillet.
Lower the heat and mix in the cream cheese and heavy cream, stirring until smooth to create the chicken filling. Season with salt and black pepper to taste. Remove from heat and set aside.
For the sweet and sour salsa, finely dice the tomatoes, red bell pepper, and pineapple chunks. Mix them together in a bowl.
Add honey and apple cider vinegar to the salsa mixture and stir thoroughly. Taste and adjust the sweetness and acidity to your liking.
To assemble, carefully spoon the creamy chicken filling into the center of each puff pastry shell.
Top each vol au vent with a dollop of the sweet and sour salsa.
Serve immediately as an appetizer or light entree, garnished with a sprig of fresh parsley if desired.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 11.8 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
