There’s nothing quite like the comfort of a warm, flaky pastry filled with savoury goodness, and this Grilled Chicken and Bacon Cheesy Turnover delivers exactly that experience.
I’m going to say that this is kinda inspired on the American hot pocket, hey it’s Thanksgiving season, but with way better ingredients, nothing like tender grilled chicken and smoky bacon am I right! And It’s pretty easy to make and also a good way to use Thanksgiving leftovers if you have, it can be a good inspiration for your own version!
Besides that is the delicious combination of chicken, bacon and cheese, I absolutely love it, the pastry is there just to trap all the goodness inside ;D It might look like a hassle, but it’s kinda a simple dish, and it’s a crowd please that’s why this is the season to share the recipe, let’s check it out!
Grilled Chicken and Bacon Cheesy Turnover
How about for your thanksgiving try out this easy crispy bacon chicken shortcrust pastry cheesy pocket, kinda has a nice ring to it!
Ingredients
- Shortcrust Pastry – 1 roll (+/- 200g)
- Chicken – 1 Large Breast
- Bacon – 2 Thick Slices
- Flamengo Cheese – 4 Slices
- Egg – 1 (for brushing)
- Parmesan Cheese – A Pinch
- Oregano – A Pinch
- Thyme – A Pinch
- Pepper – A Pinch
- Salt – A Pinch
Directions
- Start by grilling the chicken. I divided the breast into two halves/two steaks so it grills much faster and has more charred flavor. Season the chicken with a pinch of salt, pepper, thyme, and oregano. You don’t need to grill it too well. I think I could have grilled it for another minute, as some parts were still a little pink, but it doesn’t matter because you’re going to put everything back in the oven, so in this case its better slight undercooked chicken than overcooked.
- Grill the bacon until golden brown, then cut the chicken and bacon into small pieces.
- Preheat the oven to 190°C (or whatever the shortcrust pastry package recommends), place the shortcrust pastry on a baking sheet covered with parchment paper, place the chicken and bacon in the middle, cover with a pinch of Parmesan, pepper, and Flamengo cheese, fold the edges to create a rectangular pastry, turn it upside down so that the folds are underneath.
- Whisk the egg and brush the top generously with the egg.
- Bake for about 30 minutes until the pastry is golden brown, and it’s ready to serve. In my case, I served it with a kale salad, but it also goes well with rice or on its own. Bon appétit!
This recipe is perfect for using up leftover rotisserie chicken, grilled chicken, or any cooked chicken you have on hand.
In alternative, you can assemble the turnover and freeze it unbaked. When ready to cook, bake directly from frozen, adding 5-10 extra minutes to the cooking time.
Make sure to seal the edges well to prevent the filling from leaking out during baking. A little water on your finger can help the pastry stick together.
This recipe for Grilled Chicken and Bacon Cheesy Turnover was originally created on BakeAfter.com. Esta receita de Folhado de Frango e Bacon foi publicada em português no Iguaria.com.
Nutrition
1370 calories; 75 g fat; 90 g carbohydrates; 95 g protein.Did you try this recipe?
Let me know how it turned out for you! Do you like this kind of cheesy baked goods? Leave a comment below ;D
