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!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Preheat your oven according to the instructions on the puff pastry shell package.

Step 2

Bake the puff pastry shells until golden and puffed. Set aside to cool.

Step 3

Season the chicken breasts with a pinch of salt and black pepper.

Step 4

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.

Step 5

In the same skillet, sauté the minced garlic and diced onion until fragrant and translucent. Add the shredded chicken back to the skillet.

Step 6

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.

Step 7

For the sweet and sour salsa, finely dice the tomatoes, red bell pepper, and pineapple chunks. Mix them together in a bowl.

Step 8

Add honey and apple cider vinegar to the salsa mixture and stir thoroughly. Taste and adjust the sweetness and acidity to your liking.

Step 9

To assemble, carefully spoon the creamy chicken filling into the center of each puff pastry shell.

Step 10

Top each vol au vent with a dollop of the sweet and sour salsa.

Step 11

Serve immediately as an appetizer or light entree, garnished with a sprig of fresh parsley if desired.

Nutrition Facts

Serving size	(1797.1g)

Amount per serving	% Daily Value*
Calories	4003.9

Total Fat 273.7g	0%
Saturated Fat 118.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 407.4mg	0%
Sodium 5317.9mg	0%
Total Carbohydrate 263.1g	0%
Dietary Fiber 21.2g	0%
Total Sugars 75.5g
Protein 115.0g	0%

Vitamin D 0IU	0%
Calcium 335.0mg	0%
Iron 10.8mg	0%
Potassium 2202.3mg	0%

*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.

Source of Calories

Fat: 62.0%

Protein: 11.6%

Carbs: 26.5%