Chicken and Bacon in Puff Pastry
Chicken and bacon baked in flaky puff pastry offers a creamy and savory filling.
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Instructions
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Preheat the oven to 400 F.
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Cook bacon in a skillet until crisp; remove, crumble, and set aside, reserving drippings.
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Add olive oil to the skillet, then cook chicken and onion for 7-8 minutes until tender and chicken is no longer pink.
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Transfer cooked chicken and onion to a bowl.
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Mix in cream cheese, crumbled bacon, and thyme.
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Roll out each puff pastry sheet slightly and cut each into 6 rectangles.
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Place 1/3 to 1/2 cup of chicken mixture onto the center of 6 pastry rectangles.
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Cover with the remaining 6 rectangles, stretching to fit if needed.
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Seal the pastry edges and crimp with a fork.
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Arrange on a cookie sheet and brush with beaten egg.
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Bake for 20-25 minutes until golden brown.
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Cool on a wire rack for 5 minutes before serving.