Flaky puff pastry filled with a creamy chicken, bacon and jalapeño ranch, these individual hand pies will be the VIP of your next game day watch party or any occasion requiring tasty appetizers! You can assemble these ahead, freeze them, and then bake them from frozen as needed. Just add a few minutes to the cooking time. These Chicken Bacon Jalapeño Ranch Dip & Spread Hand Pies are made with puff pastry to make it a shorter and easy recipe.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, combine the shredded chicken, bacon, 5 ounces Jalapeño Ranch Dip & Spread, cheddar cheese, and green onions. Mix well until all ingredients are evenly incorporated.
Lightly flour a clean work surface and roll out one sheet of puff pastry to smooth any creases. Cut the pastry into 4 equal squares. Repeat with the second sheet of puff pastry, creating a total of 8 squares.
Place 2-3 tablespoons of the chicken and bacon mixture in the center of each puff pastry square.
Brush the edges of each square with the egg to help seal the pies. Fold the pastry over the filling to create a triangle or rectangle shape, depending on your preference. Press the edges together with a fork to seal, and ensure no filling escapes during baking.
Transfer the hand pies to the prepared baking sheet. Brush the tops with more egg for a golden, shiny finish.
Bake for 18-20 minutes or until the puff pastry is golden brown and crispy.
Remove from the oven and let the hand pies cool slightly on a wire rack before serving.