Hamdi Saidani If you love crispy, flaky pastries filled with creamy chicken and bacon, this Air Fryer Chicken in Pastry recipe is perfect! It’s easy, delicious, and cooks in just 10 minutes in the air fryer. Serve them as a snack, appetizer, or even a quick meal. Let’s get started!
Jump to RecipeIngredients Needed:
- 200g bacon, finely chopped
- 60g butter
- 60g plain flour
- 375ml (1½ cups) chicken stock (salt-reduced)
- 200g sour cream
- 400g barbecue chicken, chopped
- ½ packet (35g) French onion soup mix
- 1 tbsp fresh chives, chopped
- 6 sheets of frozen puff pastry, just thawed
- 1 egg, lightly whisked
How To Make Air Fryer Chicken in Pastry Recipe?
- Cook the filling: Heat a frying pan over medium-high heat. Cook the bacon for 2-3 minutes until golden. Add butter and stir until melted. Mix in flour, then slowly pour in chicken stock, stirring constantly. Let it boil, then add sour cream, chopped chicken, French onion soup mix, and chives. Stir well, remove from heat, and let it cool in the fridge.
- Prepare the pastry: Cut each pastry sheet into 4 squares. Place 2 tbsp of filling in the center of each square. Slice 3 strips diagonally along both long sides of the filling. Fold the short ends over the filling first, then fold the pastry strips over the filling, alternating sides to enclose it completely. Brush with egg wash.
- Air fry the pastries: Place 6 pastries in the XXL air fryer basket. Air fry at 190°C for 10 minutes until golden and crispy. Repeat with the remaining pastries.
Recipe Tips:
- Cool the Filling Completely: Before adding the chicken mixture to the pastry, make sure it’s cold. If it’s warm, it will make the pastry soft and hard to work with. Let it cool in the fridge for at least 15 minutes before using.
- Seal the Pastry Well: When folding the pastry over the filling, make sure to press the edges down firmly so the filling doesn’t leak out while cooking. You can use a little water or egg wash to help seal the edges better.
- Use an Air Fryer Liner or Parchment Paper: To prevent sticking, place a liner or a small piece of parchment paper in the air fryer basket before adding the pastries. This will also help with easy cleanup.
- Don’t Overcrowd the Air Fryer: Cook the pastries in batches so they get enough air circulation to turn golden and crispy. If they are too close together, they won’t cook evenly and might become soggy.
- Brush with Enough Egg Wash: Egg wash (beaten egg) gives the pastries a shiny, golden color. Use a pastry brush to cover the entire surface evenly. If you miss spots, those areas will look pale instead of crispy and golden.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Air Fryer Chicken in Pastry cool down first. Then, put them in a sealed container and store them in the fridge for up to 3 days.
- Freeze: After cooling, place the pastries on a tray and freeze them for 1 hour. Then, move them to a freezer-safe bag or container. They will stay good for 3 months.
- Reheat: Preheat the air fryer to 180°C. Place the pastries in the basket and cook for 5 minutes until hot and crispy.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 20g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 480mg
- Potassium: 200mg
- Total Carbohydrate: 22g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 12g
Try More Jamie Oliver Recipes:
Jamie Oliver Air Fryer Chicken in Pastry Recipe
Course: AppetizersCuisine: BritishDifficulty: EasyServings
12
servingsPrep time
15
minutesCooking time
10
minutesCalories
320
kcalIf you love crispy, flaky pastries filled with creamy chicken and bacon, this Air Fryer Chicken in Pastry recipe is perfect! It’s easy, delicious, and cooks in just 10 minutes in the air fryer. Serve them as a snack, appetizer, or even a quick meal. Let’s get started!
Ingredients
200g bacon, finely chopped
60g butter
60g plain flour
375ml (1½ cups) chicken stock (salt-reduced)
200g sour cream
400g barbecue chicken, chopped
½ packet (35g) French onion soup mix
1 tbsp fresh chives, chopped
6 sheets of frozen puff pastry, just thawed
1 egg, lightly whisked
Directions
- Cook the filling: Heat a frying pan over medium-high heat. Cook the bacon for 2-3 minutes until golden. Add butter and stir until melted. Mix in flour, then slowly pour in chicken stock, stirring constantly. Let it boil, then add sour cream, chopped chicken, French onion soup mix, and chives. Stir well, remove from heat, and let it cool in the fridge.
- Prepare the pastry: Cut each pastry sheet into 4 squares. Place 2 tbsp of filling in the center of each square. Slice 3 strips diagonally along both long sides of the filling. Fold the short ends over the filling first, then fold the pastry strips over the filling, alternating sides to enclose it completely. Brush with egg wash.
- Air fry the pastries: Place 6 pastries in the XXL air fryer basket. Air fry at 190°C for 10 minutes until golden and crispy. Repeat with the remaining pastries.
Notes
- Cool the Filling Completely: Before adding the chicken mixture to the pastry, make sure it’s cold. If it’s warm, it will make the pastry soft and hard to work with. Let it cool in the fridge for at least 15 minutes before using.
- Seal the Pastry Well: When folding the pastry over the filling, make sure to press the edges down firmly so the filling doesn’t leak out while cooking. You can use a little water or egg wash to help seal the edges better.
- Use an Air Fryer Liner or Parchment Paper: To prevent sticking, place a liner or a small piece of parchment paper in the air fryer basket before adding the pastries. This will also help with easy cleanup.
- Don’t Overcrowd the Air Fryer: Cook the pastries in batches so they get enough air circulation to turn golden and crispy. If they are too close together, they won’t cook evenly and might become soggy.
- Brush with Enough Egg Wash: Egg wash (beaten egg) gives the pastries a shiny, golden color. Use a pastry brush to cover the entire surface evenly. If you miss spots, those areas will look pale instead of crispy and golden.