Easy Pheasant Bacon Ranch Pastry Puffs

These Pheasant Puff Pastries are so rich and satisfying because they are loaded with creamy, cheesy, and bacon filling.

These Pheasant Bacon Ranch Pastry Puffs are to die for! They’re so simple to make with only SEVEN ingredients. They are packed with tender slow cooked pheasant meat, ranch dressing, cheese, a little garlic powder and crunchy bacon. Besides that, all you will need is the puff pastry dough and a little egg wash. That’s it! The recipe also comes together in just a few steps making them a great snack to bring to parties, hunting camp, or even just as a fun snack at home. Trust me, these puffs do not last very long!

TIPS FOR COOKING WITH PHEASANT:

Pheasants run around all day compared to (mostly) pent up chickens. This makes a pheasant a lot leaner. Plus it’s already a smaller bird compared to chickens. It’s prone to drying out which means we need to give it some extra care and attention when cooking with it.

Compared to chicken, pheasant meat is somewhat darker, denser and tougher. It’s very important not to overcook pheasant as it will easily become tough. We get a little wiggle room with chicken so don’t be afraid to constantly check the internal temperature to avoid the pheasant chunks from overcooking and becoming tough. 

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If You Like This Recipe, You Will LOVE These:

• Air Fryer Cajun Grouse Sandwich
• Pheasant and Waffles (with a Homemade Honey Cinnamon Butter)
• Sweet Honey Barbecue Fried Pheasant Bites

Pheasant Bacon Ranch Puff Pastries

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With only seven ingredients, these Pheasant Bacon Ranch Pastry Puffs come together in just a few steps and are a MUST make.

• Author: Jenn Homa
• Prep Time: 10-12 minutes
• Cook Time: 15-18 minutes
• Total Time: 30 minutes
• Yield: 18 Puff Pastries 1x

Ingredients

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• 1 (17.3-ounce) package Puff Pastry, defrosted
• 1.5 cups Cooked & Chopped Pheasant* See Note
• ½ cup Cooked Chopped Bacon
• 1 cup Shredded Cheddar Cheese
• ⅔ cup Ranch Dressing
• 1 teaspoon Garlic Powder
• 1 large Egg, Beaten with 1 tablespoon Water

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Instructions

1. Preheat your oven to 400 degrees F.
2. Line a baking sheet with parchment paper then set aside.
3. On a clean surface, unfold defrosted pastry sheets. Then cut each of the sheets into 9 squares. Set aside.
4. In a large bowl, combine chopped pheasant, bacon, shredded cheese, ranch dressing, and seasonings. Mix well until all of the ingredients are combined.
5. Spoon the pheasant mixture onto the center of each of the pastry squares.
6. Fold the two opposite corners of each square inward over the filling and press the edges to seal. Place onto the prepared baking sheet as you fill them.
7. Once the 18 squares are filled, brush the egg wash over the pastries. Ensure all seams are sealed then place into the oven and bake for 15-18 minutes, or until golden brown.
8. Serve warm.

Notes

Cooking the Pheasant

• To cook pheasant, place it into a slow cooker on low for 4 hours with 1 cup of chicken broth or water. Chop into pieces once finished. To get 1.5 cups when finished, you will need 4-6 pheasant breasts. (~10 ounces)
• This can be done up to a day in advance to save time.

Tips For Keeping the Edges Together During Cooking:

• Be careful not to overfill the puff pastry squares. It’s easy to get carried away!
• If the puff pastry does open up during cooking, don’t panic. There is an easy fix. While they’re cooking or as soon as you take them out of the oven, gently press the edges together.