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. So choose frozen puff pastry for this recipe for Chicken and Bacon in Puff Pastry, a twist on Pesto Chicken in Puff Pastry.
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’m sorry to say that I recently discovered a famous brand of puff pastry uses annatto extract that I am allergic to. So I now use, and endorse, Wewalka Puff Pastry, that is delicious and easy to use.
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.
Tips for the best Chicken and Bacon in Puff Pastry:
- Follow the directions for thawing the pastry to the letter. Most brands now let you just thaw it on the counter, but some do need overnight thawing in the fridge.
- Cook the onion and garlic thoroughly before you assemble the filling as it will not cooked in the time allotted in the oven.
- Rotisserie chicken is always the best choice for cubed cooked chicken.
- You can make the filling ahead of time, then assemble and bake the pastries when you are ready to eat.
- Handle these little pastries carefully until they are baked.
- You can make this recipe in the air fryer!
Steps
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1
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Preheat the oven to 400°F. Line a cookie sheet with parchment paper and set aside. |
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2
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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. |
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3
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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. |
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4
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Add the cream cheese, ricotta, and mustard to the vegetables and mix well. Then stir in the chicken, bacon, and basil. |
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5
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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. |
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6
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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. |
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7
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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. |
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8
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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. |
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9
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Air fryer instructionsPreheat 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. |
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10
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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. |
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11
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Add the cream cheese, ricotta, and mustard to the vegetables and stir. Add the chicken, bacon, and basil. |
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12
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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. |
