Best 4 Bacon And Chicken Pastry Pockets Recipes

PUFF PASTRY CHICKEN RECIPE

Steps:

• Cook the minced onion in a skillet with the butter on low heat until they are translucent.
• Add the minced garlic and cook 1-2 minutes more.
• Turn up the heat to medium and add the diced chicken breast and stir frequently.
• Turn up the heat to medium and add the diced chicken breast and stir frequently. Season with salt and pepper to taste.
• Remove the skillet from the heat.
• Add the herb cheese to the chicken and combine well.
• Set aside the chicken mixture while you work with the puff pastry. Start by unrolling the puff pastry on a baking sheet.
• Cut off the excess paper and discard.
• Using a pastry cutter or knife, cut the puff pastry dough into three equal pieces.
• Cut each of the three pieces in half so you have six square pieces of dough.
• Add two tablespoons of the chicken mixture to the center of each square.
• Use your finger to add a little water to the edge of two sides of the dough.
• Fold the dough into a triangle and use a fork to crimp the edges.
• Repeat with each of the squares.
• Brush each triangle with the egg wash.
• Bake at 350-degrees F until the pastry is golden brown, about 20 minutes.

CREAMY CHICKEN AND BACON POCKETS RECIPE

Steps:

• Preheat oven to 375 degrees.
• Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with Mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.
• Lightly dust a work surface with flour and roll out crescent dough. Cut into 16 squares.
• Place about 2 teaspoons of cream cheese mixture onto each square.
• Press edges together until sealed.
• After stuffing and folding each pastry, place on a baking sheet. Whisk egg and water together and brush over the top of each pastry.
• Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving.

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.