Chicken And Bacon In Puff Pastry Recipes

CHICKEN & BACON TART

Steps:

• Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt., On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15x10x1-in. parchment-lined baking sheet. Prick with a fork., Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border., Bake for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley.

CHICKEN AND BACON IN PUFF PASTRY

Steps:

• Preheat the oven to 400°F. Line a cookie sheet with parchment paper and set aside.
• In a skillet, cook the bacon until it's crisp. Drain it on paper towels, then crumble it and set aside. Drain the skillet but don't wipe it.
• Add the butter to the pan; add the onion and garlic. Cook and stir until the onion is tender, about 4 to 5 minutes. Remove the veggies from the skillet to a medium bowl with a slotted spoon.
• Add the cream cheese, ricotta, and mustard to the vegetables and mix well. Then stir in the chicken, bacon, and basil.
• Roll out each puff pastry sheet to make it a bit wider. Cut each sheet into thirds, cutting along the fold lines. Then cut the sheet in half to make six rectangles from one sheet. Repeat with the second sheet.
• Put 1/3 cup of the chicken mixture in the center of six of the rectangles. Top with the remaining six rectangles. Seal the edges with your fingers, then press with the tines of a fork.
• Move the rectangles to the prepared cookie sheet using a spatula. Gently brush each pastry with some of the beaten egg. Cut a slit in the center of each pastry to let the steam escape.
• Bake for 20 to 25 minutes or until the pastries are deep golden brown. Remove to a wire rack using a spatula, and let cool for a few minutes before serving.
• Preheat the air fryer to 350°F. Cook the bacon until crisp. Drain the bacon on paper towels and crumble; set aside. Drain the grease from the air fryer.
• In a 6- or 7-inch metal bowl, combine the butter, onion, and garlic. Air fry for 3 to 5 minutes or until tender. Remove the bowl from the air fryer and drain the vegetables.
• Add the cream cheese, ricotta, and mustard to the vegetables and stir. Add the chicken, bacon, and basil.
• Preheat the air fryer to 325°F. Form the sandwiches as directed. Air fry in a single layer for 12 to 17 minutes or until the pastry is light golden brown. Serve.

CHICKEN IN PUFF PASTRY

Steps:

• Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.

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.