Bacon And Chicken Pastry Pockets Recipes

CHICKEN BACON RANCH POCKETS RECIPE BY TASTY

Steps:

• In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
• Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
• Turn out onto a lightly floured surface and knead for 3-5 minutes.
• Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
• Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
• Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
• Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
• Layer the ranch, chicken, bacon, and cheddar in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
• Slice the dough in half through the center, lengthwise.
• Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
• Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
• Brush the tops with olive oil and sprinkle with remaining cheese.
• Bake for 15-20 minutes, or until light golden brown.
• Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
• To reheat, microwave for 45 seconds to 1 minute.
• Enjoy!

BACON AND CHICKEN PASTRY POCKETS

Steps:

• Lay Pastry Puffs out to defrost while you are cooking chicken and bacon.
• Preheat your oven to 400 degrees.
• Warm cream cheese in the microwave for 30 seconds to soften it so it's easier to stir. Place the cream cheese into a mixing bowl with mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir well to combine thoroughly and set aside.
• Lightly dust a work surface with flour and roll one sheet at a time into a 12 x 12 inch square. Cut 4, 3 inch strips each direction to make 16 squares, 3 x 3″ each. Cut other pastry puff the same way making a total of 32 squares.
• Place about 2 teaspoons of cream cheese mixture onto each square.
• With your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle.
• Press edges together and crimp with a fork to seal.
• After stuffing and folding each pastry, place on a baking sheet. Whisk egg and 1 tablespoon water together and brush over the top of each pastry.
• Bake in preheated oven for 15 minutes or until puffed and golden brown.
• Cool 10 minutes before serving. Can also be served at room temperature.

BACON AND CHICKEN FOIL PACKETS

Steps:

• In a skillet over medium-high heat, cook the bacon until evenly brown. Drain, chop coarsely, and set aside.
• On 4 large squares of heavy duty aluminum foil, evenly distribute the potatoes, carrots, and onion. Arrange the chicken breasts over the vegetables, and sprinkle with the chopped bacon. Top each with 2 tablespoons butter, and season with garlic salt. Fold the foil over the ingredients, and tightly seal.
• Preheat an outdoor grill for medium-high heat.
• Place foil packets on the grill, and cook for 20 minutes, or until chicken is no longer pink and juices run clear.

PUFF PASTRY CHICKEN POCKETS

Steps:

• Cut a lengthwise slit in every chicken breast to within a 1/2 inch of the the other side, open so they lay flat.
• Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper.
• Stir half of the thyme into each carton of cream cheese and set aside.
• Place spinach leaves over chicken breasts.
• Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast.
• Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick.
• Roll up the chicken breasts to cover the filling and tuck in the ends.
• Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle.
• Combine egg and cold water; brush over edges of pastry.
• Place chicken at one short end; roll up tightly and tuck in ends as you go.
• Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds.
• Bake at 350 degrees for 25-30 minutes or until golden brown.

CHICKEN BROCCOLI CHEDDAR POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut the puff pastry into six rectangles and place on a nonstick baking tray.
• On one rectangle, spread 1 tablespoon of alfredo. Top with steamed broccoli, shredded chicken, and cheddar.
• Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
• Brush with egg wash.
• Bake for 15-20 minutes or until the pastry is flaky and golden.
• Enjoy!

CHICKEN BACON TRIANGLES

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Saute chicken in drippings until no longer pink; drain., Add the soup, cream cheese, garlic, onion, pepper and bacon to skillet; cook and stir until blended. Remove from the heat. Stir in mozzarella and Parmesan cheeses; cool slightly. Cover and refrigerate for at least 2 hours., Lightly brush 1 sheet of phyllo dough with butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut into four 14x2 1/4-in. strips., Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Repeat with remaining strips of dough and with remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° until golden brown, 15-17 minutes. If desired, serve with ranch.

SPICY CHICKEN & BACON PASTIES

Steps:

• Heat oven to 220C/fan 200C/ gas 7. Fry the bacon in a non-stick pan over a medium heat for a few mins, until it starts to release its fat. Add the potato, turn up the heat and fry for 5 mins, stirring occasionally, until the bacon is crisp and the potato just underdone. Add the chilli and cook for a further min. Season generously with black pepper, plus salt to taste.
• Tip into a bowl and mix with the shredded chicken and spring onions. Unroll the pastry and, with a rolling pin, roll out until it's large enough to cut out 4 circles of pastry, using a large saucer or a side plate as a guide, discarding the trimmings. Lift onto a baking sheet.
• Spoon the filling into the middle of each circle. Brush the edges of the pastry with a little milk, then bring them up to the middle, pinching at the top to make a pasty. Brush with a little milk, then bake for 15 mins or until golden.