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Chicken and Bacon in Puff Pastry

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7 slices bacon
1 tablespoon butter
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 (8 ounce) package cream cheese, softened
1/4 cup ricotta cheese
1 tablespoon mustard
2 cups cubed cooked chicken breast
1 teaspoon dried basil leaves
2 sheets frozen puff pastry, thawed
1 egg, beaten

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Chicken and Bacon in Puff Pastry

  • Serves 6
  • Easy

About This Recipe

Puff pastry as a convenience food is really a modern miracle. Before the advent of frozen puff pastry, bakers had to make it from scratch. And that means rolling and folding layers of dough and butter dozens of times. I’ve made puff pastry from scratch, and it is not easy.

But now all you have to do is buy a package, thaw it, and use it! This ingredient makes fabulous pies, turnovers, and even sandwiches. Handle it gently so you don’t overwork the dough or ruin the flaky characteristic of the product. Keep it cold; never let it sit at room temperature longer than 30 minutes or it won’t be as flaky.

I prefer to buy a rotisserie chicken and break it down whenever a recipe calls for cubed cooked chicken. Cube the meat and use two cups for this recipe; freeze the rest for later use.

This easy recipe is full of flavor. It’s perfect for lunch or dinner any day of the week.



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.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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