Ingredients:

  • 1 ½ cups cooked chicken breast, shredded or finely diced
  • 6 slices bacon, cooked crisp and crumbled
  • 4 oz cream cheese, softened
  • ½ cup shredded sharp Cheddar cheese (plus extra for sprinkling)
  • ¼ cup chicken broth or milk
  • 2 tablespoons dry ranch seasoning mix
  • 1 teaspoon Worcestershire sauce
  • Freshly ground black pepper, to taste
  • 1 sheet all-butter puff pastry, thawed
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 teaspoon sesame seeds or poppy seeds (optional, for topping)

Instructions:

  1. Cook bacon until very crisp. Remove, drain on paper towels, and crumble finely.
  2. In a large bowl, combine the softened cream cheese, Cheddar, ranch seasoning, chicken broth, Worcestershire sauce, and black pepper. Mix well until smooth.
  3. Fold in the shredded chicken and crumbled bacon until evenly distributed to create the Crack Chicken Filling.
  4. Lightly flour a clean surface. Gently unfold the thawed puff pastry sheet and roll it out slightly thinner, aiming for about 1/8 inch thickness.
  5. Use a 2.5-inch round cookie cutter to cut out rounds from the pastry sheet. Gather scraps, re-roll, and cut more rounds until you have 36–40 circles total.
  6. Place half the pastry rounds on a parchment-lined baking sheet. Spoon about 1 heaped teaspoon of filling onto the centre of each round, leaving a clear ½-inch border.
  7. Brush the exposed pastry borders lightly with the egg wash. Top with the remaining pastry circles. Gently press the edges together to seal thoroughly, then use the tines of a fork to crimp the edges securely.
  8. Brush the tops of all the sealed puffs liberally with the remaining egg wash. Lightly score a small 'X' or a couple of slits on the top of each puff to allow steam to escape. Sprinkle with extra Cheddar or seeds, if desired.
  9. Bake in a preheated oven at 400°F (200°C) for 18–20 minutes, rotating halfway through, until the pastry is puffed, deep golden brown, and crisp.
  10. Let the puffs cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm.