Ingredients
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Homemade Ranch Dressing
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1/2 cup Mayonnaise
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1/2 cup Sour Cream
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1 cup Milk
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2 Tbsp Pickle Juice
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2 Tbsp chopped Fresh Parsley
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2 Tbsp chopped Chives
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1-2 Garlic Cloves
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1 tsp Onion Powder
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1 Lemon
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Salt
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Black Pepper
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Chicken Pastry Puffs
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2 sheets Puffed Pastry
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2 Chicken Breasts
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2 Tbsp Olive Oil
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4 strips Bacon
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1/2 cup Fresh Spinach
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1 cup grated Cheddar Cheese
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3/4 cup Ranch Dressing
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1 Green Onions
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1 small Onion
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1 Egg
Directions
Steps
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1
Done
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Make the Ranch DressingWhisk together the sour cream, mayonnaise, pickle juice, and milk. Mince the garlic and juice the lemon and add. Add the chopped chives and parsley. Add the onion powder and season with salt and pepper. |
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2
Done
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Cook the BaconOven-baked bacon cooks more evenly and renders crispy bacon. Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Lay the strips of bacon on the sheet and bake until crispy, approx. 15-20 min. Set aside to cool. Then crumble them to add to the filling. |
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3
Done
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Cook the Chicken BreastsSaute the chicken breasts (patted dry and seasoned with salt and pepper) in oil. Remove. Once cool enough, chop and place in a bowl. |
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4
Done
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In the same pan, saute the diced onion and spring onions. Add the chopped spinach until wilted. Add to the bowl of chicken and stir. |
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5
Done
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Add the ranch dressing and grated cheddar cheese. Mix well. |
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6
Done
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Fill the Puffed PastryRoll out each sheet with a rolling pin to make them a bit thinner. Cut into 8 squares. Add a spoonful of filling to each right in the middle. Fold up each side so the corners touch at the top. Pinch the sides closed. Make an egg wash by whisking the egg with 1 tsp of water. Using a pastry brush, coat each pastry evenly. Bake on a baking sheet lined with parchment paper. For convection ovens - which I prefer for puffed pastry, bake at 375°F/190°C for approx. 15 minutes or for normal ovens, 400°F/205°C for approx. 20 minutes or until puffy and golden brown. Serve with additional ranch dressing. |
