Description
A golden, flaky puff pastry bake filled with creamy shredded chicken, herby stuffing, smoky bacon medallions, and a touch of cranberry sweetness. This festive inspired pastry is warm, comforting, and perfect for a cozy lunch or seasonal dinner.
Ingredients
Scale
- 200 grams reduced fat puff pastry
- 85 grams cooked chicken, shredded
- 2 cooked bacon medallions, finely diced
- 85 grams stuffing mix (reserve a small amount for dusting)
- 2 tablespoons low fat cream cheese
- 1 tablespoon boiling water
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon dried sage
- 2 teaspoons cranberry sauce
Instructions
- Preheat the oven to 200 degrees Celsius and line a baking tray with parchment paper.
- In a mixing bowl, combine the stuffing mix with 1 tablespoon boiling water. Stir and let sit for 2 to 3 minutes to soften.
- Add the shredded chicken, finely diced bacon medallions, low fat cream cheese, dried sage, salt, and black pepper to the softened stuffing. Mix until evenly combined.
- Roll out the puff pastry and cut into equal rectangles or squares.
- Spoon the filling into the center of half of the pastry pieces, then add 1 teaspoon cranberry sauce on top of each portion of filling.
- Place the remaining pastry pieces on top and seal the edges by pressing with a fork.
- Sprinkle a small amount of reserved stuffing mix over the top of each bake.
- Bake for 18 to 22 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and allow to cool for 5 minutes before serving.
Notes
- Keep the puff pastry chilled until ready to use for better puff.
- Do not overfill to prevent leakage during baking.
- Chill assembled bakes for 10 minutes before baking for extra flakiness.
- Reheat leftovers in the oven to maintain crisp pastry texture.
Nutrition
- Serving Size: 1 bake
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg