Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (115g) shredded cheddar cheese
  • 1/2 cup (60g) cooked bacon, crumbled
  • 1/2 cup (120ml) ranch dressing
  • 1/4 cup (60ml) sour cream
  • 1/4 cup (30g) sliced green onions, plus more for garnish (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 2 sheets (about 14 oz / 400g) store-bought puff pastry, thawed
  • 1 large egg, beaten
  • Everything bagel seasoning, for sprinkling (optional)

Instructions:

  1. Cook chicken (if not using rotisserie), shred, and set aside to cool slightly.
  2. In a large bowl, beat softened cream cheese until smooth. Add cheddar cheese, crumbled bacon, ranch dressing, sour cream, green onions, garlic powder, pepper, and red pepper flakes (if using). Mix until well combined.
  3. Add the shredded chicken to the cream cheese mixture and stir until evenly distributed. Cover and chill in the fridge for at least 30 minutes.
  4. Preheat oven to 400°F (200°C). Line baking sheet(s) with parchment paper. Gently unfold puff pastry sheets on a lightly floured surface.
  5. Using a pizza cutter or knife, cut each puff pastry sheet into 12 equal squares (for a total of 24 squares).
  6. Place a spoonful (about 1-2 tablespoons) of the chilled chicken filling in the center of each pastry square. Fold the square diagonally to form a triangle (or any shape you fancy!). Seal the edges tightly with a fork.
  7. Brush the tops of the pastry puffs with the beaten egg. Sprinkle with everything bagel seasoning, if desired. Place on prepared baking sheet(s).
  8. Bake for 20-25 minutes, or until the pastry is golden brown and puffed. These Crack Chicken Pastry Puffs are best when golden.
  9. Let the pastry puffs cool slightly on the baking sheet before serving.