Fresh from the Firehouse: Chicken, bacon, ranch puff pastry poppers
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Chicken, bacon, ranch puff pastry poppers
Course: AppetizersCuisine: AmericanDifficulty: Easy
Servings
6-8
servingsPrep time
10
minutesCooking time
30
minutesIt’s like a handheld chicken pot pie. This dish combines smoked chicken breast, sautéed onions, crispy bacon, shredded cheddar-jack cheese, dill relish, and ranch dressing for a savory filling.
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Ingredients
3-4 large chicken breasts, cooked and shredded
1/2 cup dill relish
1/4 cup ranch dressing (or to taste)
1/2 cup shredded Colby Jack cheese, plus extra for topping
1/2 cup bacon, chopped and cooked
Salt and pepper, to taste
Additional seasonings of your choice (optional)
puff pastry, thawed
1 egg, beaten (for egg wash)
Directions
- Preheat your oven to 475°F (245°C).
- In a large mixing bowl, combine the shredded chicken, dill relish, ranch dressing, shredded Colby Jack cheese, and chopped bacon. Season with salt, pepper, and any additional seasonings to taste. Mix until well combined.
- On a lightly floured surface, roll out one sheet of puff pastry. Spread the chicken mixture evenly down the center lengthwise, creating two rows on each side of the pastry.
- Place the second puff pastry sheet over the top of the chicken mixture. Gently press down to seal, then pinch the edges and the center line to enclose the filling completely.
- Brush the top of the pastry with the beaten egg. Sprinkle with a bit of salt, pepper, and a small amount of extra Colby Jack cheese for added flavor and color.
- Transfer the puff pastry to a baking sheet lined with parchment paper. Bake for 25 minutes or until the pastry is golden brown and puffed.
- Remove from the oven and let it cool for a few minutes. Slice into pieces and enjoy your delicious chicken, bacon, and ranch puff pastry poppers!
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