Bacon And Chicken Pastry Pockets Recipes

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SPICY CHICKEN & BACON PASTIES

These easy to eat chicken and bacon pasties are perfect for on the go, lunch boxes, or a main meal

Provided by Good Food team

Categories     Lunch, Main course, Side dish, Snack

Time 30m

Number Of Ingredients 7



Spicy chicken & bacon pasties image

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.

Nutrition Facts : Calories 439 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 1.06 milligram of sodium

2 rashers streaky bacon , chopped
1 large potato (about 250g total weight), peeled and cut into small cubes
red chilli , deseeded and finely chopped
1 ready-cooked chicken breast , shredded
3 spring onions , thinly sliced
375g pack ready-rolled puff pastry
2 tbsp milk

CHICKEN BACON RANCH POCKETS RECIPE BY TASTY

Here's what you need: warm water, yeast, sugar, all-purpose flour, sea salt, mixed olive, shredded chicken breast, bacon, ranch dressing, shredded cheddar cheese, olive oil

Provided by Camille Bergerson

Categories     Lunch

Yield 8 pockets

Number Of Ingredients 11



Chicken Bacon Ranch Pockets Recipe by Tasty image

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!

Nutrition Facts : Calories 524 calories, Carbohydrate 43 grams, Fat 28 grams, Fiber 1 gram, Protein 22 grams, Sugar 1 gram

1 ⅓ cups warm water
2 ¼ teaspoons yeast
1 teaspoon sugar
3 ½ cups all-purpose flour
1 teaspoon sea salt
1 tablespoon mixed olive, plus 1 additional teaspoon
1 ½ cups shredded chicken breast
1 cup bacon, cooked and chopped
⅔ cup ranch dressing
1 ½ cups shredded cheddar cheese, plus 2 tablespoons for topping)
1 teaspoon olive oil

CREAMY CHICKEN AND BACON POCKETS RECIPE

We grew up with these delicious Creamy Chicken and Bacon Pockets and now we make them for our families all the time!

Provided by Steph Loaiza

Categories     Main Course

Time 30m

Number Of Ingredients 8



Creamy Chicken and Bacon Pockets Recipe image

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.

Nutrition Facts : Calories 89 kcal, Carbohydrate 1 g, Protein 12 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 108 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

1 8 ounce package chive and onion flavored cream cheese
½ cup Mozzarella cheese (shredded)
3 boneless, skinless chicken breasts (cooked and shredded)
6 strips bacon (cooked and crumbled)
3 Tablespoons sun dried tomatoes (chopped)
1 8 ounce package crescent roll dough
1 egg
1 Tablespoons water

BACON AND CHICKEN PASTRY POCKETS

Make and share this Bacon and Chicken Pastry Pockets recipe from Food.com.

Provided by chelseywhitfield

Categories     Chicken

Time 35m

Yield 32 squares, 6 serving(s)

Number Of Ingredients 8



Bacon and Chicken Pastry Pockets image

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.

1 (2 sheet) box puff pastry (found in freezer section usually near desserts and frozen doughs)
1 (8 ounce) container philadelphia chive & onion cream cheese
1/2 cup shredded mozzarella cheese
1 1/2 cups shredded cooked chicken breasts
1/3 cup cooked crumbled bacon
3 tablespoons finely chopped sun-dried tomatoes
1 egg
1 tablespoon water

CHEESE & BACON TURNOVERS

Make some moreish cheese and bacon turnovers for lunch, a picnic or buffet, and add a dollop of mustard if you like. They'll keep for up to three days

Provided by Anna Glover

Categories     Picnic, Snack

Time 30m

Number Of Ingredients 6



Cheese & bacon turnovers image

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.
  • Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
  • Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.

Nutrition Facts : Calories 366 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.52 milligram of sodium

1 sheet ready-rolled puff pastry
3 tbsp soft cheese
1 tsp Dijon mustard (optional)
6 rashers dry-cured smoked bacon
100g mature cheddar, gruyère or Swiss cheese, grated
1 egg, beaten

CALIFORNIA CHICKEN POCKETS

I found this recipe in a cookbook 25 years ago and have been using it ever since. Everyone in my family loves it and it keeps for several days. It contains avacado, which I leave out. To make the pita pockets easy to fill I microwave them 5 - 10 seconds so they are pliable. Instead of buying a whole package of cheese, I use 2 stick of string cheese. Hope you enjoy.

Provided by Debby H

Categories     Lunch/Snacks

Time 1h30m

Yield 8 pita halves, 4 serving(s)

Number Of Ingredients 11



California Chicken Pockets image

Steps:

  • Cook and drain broccoli.
  • In medium bowl, combine chicken, broccoli, avocado, rice, tomatoes, cheese and egg.
  • In small bowl, stir together mayonnaise, mustard and celery seed. Pour over mixture and toss to coat.
  • Refrigerate for at least 1 hour to blend.
  • To serve, spoon approx 1/2 cup mixture into each pock bread half.

Nutrition Facts : Calories 544.7, Fat 25.2, SaturatedFat 5.7, Cholesterol 101, Sodium 620.5, Carbohydrate 57.5, Fiber 6.2, Sugar 4.2, Protein 23.3

1 cup cooked chicken breast, chopped
1 cup frozen chopped broccoli
1 avocado, peeled and chopped
1/2 cup rice, cooked
1/2 cup tomatoes, seeded and chopped
1/2 cup mozzarella cheese, shredded (2 oz)
1 egg, hard-cooked and chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon celery seed
4 (6 inch) pita pockets, halved

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