Pheasant Bacon Ranch Puff Pastries
With only seven ingredients, these Pheasant Bacon Ranch Pastry Puffs come together in just a few steps and are a MUST make.
- Prep Time: 10-12 minutes
- Cook Time: 15-18 minutes
- Total Time: 30 minutes
- Yield: 18 Puff Pastries 1x
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400 degrees F.
- Line a baking sheet with parchment paper then set aside.
- On a clean surface, unfold defrosted pastry sheets. Then cut each of the sheets into 9 squares. Set aside.
- In a large bowl, combine chopped pheasant, bacon, shredded cheese, ranch dressing, and seasonings. Mix well until all of the ingredients are combined.
- Spoon the pheasant mixture onto the center of each of the pastry squares.
- 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.
- 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.
- 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.
Find it online: https://jenndanella.com/easy-pheasant-bacon-ranch-pastry-puffs/