Connie's Gluten Free Puff Pastry filled with Chicken, Bacon and Five Cheeses!
Ingredients
- 1 sheet Gluten Free Puff Pastry
- 2 tbsp. butter
- 1 tbsp. olive oil
- green onions, chopped
- mushrooms, sliced
- 1 box Boursin cheese, Garlic & Fine Herbs
- 4 oz. Philadelphia Cream Cheese, softened
- 1/2 cup Gruyere cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 2 tbsp. heavy organic whipping cream
- 1 chicken breast, cooked or grilled, chopped into bite size pieces
- 2-3 slices bacon, cooked, cut into bite size pieces
- Brie cheese, cut into slices
- 1 egg
- 1 tbsp. water, for egg wash
Instructions
- Preheat oven to 350
- Line cookie sheet with parchment paper
- Cut cooked or grilled chicken into bites, set aside
- Fry bacon, drain and cut into bites
- Melt olive oil & butter into large skillet
- Add chopped green onions and mushrooms
- Stir in Boursin, Guyere, Parmesan, cream cheese & cream
- Fold in basil
- Place puff pastry sheet on piece of parchment paper & roll out a bit
- Cut into 4 equal squares
- Scoop mixture into center
- Place small slice of Brie on the top
- Brush edges with egg wash
- Fold sides into middle and “twist” the top
- Crimp sides to keep from opening
- Brush with egg wash for golden color
- Bake for 25 – 30 minutes until golden brown on top.
Another way to serve this awesome puff pastry dish:
- Spread the chicken & cheese mixture down the middle of the puff pastry
- Lay slices of Brie cheese on top
- Brush sides and ends with egg wash
- Fold the ends into the mixture and then roll the sides together
- Crimp to keep pastry from opening
- Brush top with egg wash for golden color.
- Bake 25 – 30 minutes at 350.
Notes
Delicious served with a side of steamed broccoi & spinach salad.
Great dish to make ahead of time. Just make chicken mixtures (for vegetarians: leave out chicken and add steamed broccoli)
When ready to make, just prep the puff pastry and your cheese mixture is all ready to add.