Recipe may contain gluten, peanuts, tree nuts, milk and soy.
This is a great way to elevate the humble supermarket barbecue chicken into an easy lunch. (Or you can just use your roast chicken leftovers). Add everyone’s favourite retro ingredient of the moment – french onion soup mix – to the chopped chicken and bacon and it’s destined to become your new favourite air fryer recipe.
200g bacon, finely chopped
60g plain flour
375ml (1½ cups) salt-reduced chicken stock
200g ctn sour cream
400g chopped barbecue chicken
1/2 x 35g pkt French onion soup mix
1 tbsp chopped fresh chives
6 sheets frozen puff pastry, just thawed
1 egg, lightly whisked
3 Method Steps
Step 1Heat a large frying pan over medium high heat. Add bacon(200g bacon, finely chopped) and cook for 2-3 minutes or until golden. Add the butter (60g butter). Cook, stirring until melted. Add the flour (60g plain flour). Stir in chicken stock (375ml (1½ cups) salt-reduced chicken stock) and bring to the boil. Stir in sour cream (200g ctn sour cream), chicken (400g chopped barbecue chicken), French onion soup mix (1/2 x 35g pkt French onion soup mix) and chives (1 tbsp chopped fresh chives). Remove from heat. Place in the fridge to cool.
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Step 2Cut each sheet of pastry (6 sheets frozen puff pastry, just thawed) into 4 squares. Place 2 tbsp of chicken mixture in centre of each square. Slice pastry diagonally into 3 even width strips along the long sides of the filling. Fold short ends over the filling. Fold a strip of pastry over the filling. Fold in another strip from the opposite side, slightly overlapping. Alternate strips over filling until completely enclosed. Brush with egg (1 egg, lightly whisked).
Step 3Place 6 pastries in a XXL air fryer basket. Air fry at 190°C for 10 minutes. Repeat with the remaining pastries.