Ingredients for Bacon And Chicken Pastry Pockets
- 1 (17.3 ounce) package frozen puff pastry, thawed
- 2 ounces chive and onion cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 1/2 cups cooked chicken, shredded or diced
- 8 slices bacon, cooked crisp and crumbled
- 1/4 cup chopped sun-dried tomatoes (not oil-packed)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon water (for egg wash)
- flour (for dusting)
- milk (optional, for egg wash alternative)
- parchment paper
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How to Make Bacon And Chicken Pastry Pockets
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, cooked bacon, and cheese. Mix well.
- On a lightly floured surface, roll out your puff pastry to about 1/8 inch thickness.
- Using a 3-inch cookie cutter or knife, cut out circles from the pastry.
- Place a spoonful of the chicken and bacon mixture into the center of each pastry circle.
- Fold the pastry over to form a half-moon shape and crimp the edges to seal.
- Place the pastries onto a baking sheet lined with parchment paper.
- Brush the tops of the pastries with a beaten egg or milk for a golden brown finish.
- Bake for 15-20 minutes, or until the pastry is golden brown and the filling is heated through.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
10g
Fat
93g
Carbs
13g
