If you’re preparing for an afternoon lunch or barbeque, buff out the menu with this delicious platter of pastries that will definitely be a show-stealer! This recipe serves six, making for a great friends-and-family dish.

Ingredients:

• 6 slices bacon
• 1 tablespoon olive oil
• 3 boneless, skinless chicken breasts, cubed
• 1/2 cup chopped onion
• 1 – 250gm package cream cheese, softened
• 1/2 teaspoon dried thyme leaves OR 1 tablespoon chopped fresh thyme
• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten

Method:

1. Preheat oven to 200 degrees. In medium pan, cook bacon until crisp; remove, drain on paper towels, crumble, and set aside. Drain pan; do not wipe out.
2. Add olive oil to pan and add chicken and onion. Cook together until onion is tender and chicken is no longer pink, about 7-8 minutes. Remove with slotted spoon to medium bowl.
3. Add cream cheese and bacon to chicken mixture along with the thyme and mix well; if you’re adding fresh herbs, add them at this point.
4. Gently roll out each puff pastry sheet across the fold lines to make it a bit wider. Cut each sheet into thirds following the fold lines of the pastry. Then cut in half across the strips to make six rectangles from each sheet. Put 1/3 to 1/2 cup of the chicken mixture in the centre of six rectangles. Top with the other six rectangles and gently stretch the top rectangles to fit. Seal edges and press with fork. Place on cookie sheet and brush with beaten egg.
5. Bake for 20-25 minutes until deep golden brown. Remove to wire rack and let cool 5 minutes before serving; the filling is very hot!