4 strips bacon, chopped
1 small onion, chopped
3 cloves garlic, minced
2 red chile peppers, deseeded, chopped
3/4 pound ground or finely chopped chicken
1 large egg
1/2 tsp. salt
1/4 tsp. black pepper
1 pkg. puff pastry, thawed
1 egg yolk, beaten, divided
2 Tbls. sesame or poppy seeds
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Coarsely chop the bacon, onion, garlic and chile peppers.
For the filling, place the chicken, egg, salt and black pepper in a food processor. Add the chopped bacon and vegetables. Cover and process until minced and blended completely. Transfer the mixture to a resealable plastic bag.
For the pastry, cut the puff pastry into 6 sheets on a lightly floured surface. Roll each pastry sheet into a 9 1/2 X 3-inch rectangle.
Cut off one corner of the plastic bag, creating a 1/2 inch hole. Pipe the chicken mixture lengthwise down the middle of each pastry sheet. Brush some of the beaten yolk along the edges.
Fold the dough over, pressing along the edges. Do not press the ends together. Slice each roll into 4 pieces. Place on the prepared baking sheet. Brush the filled pastries with the remaining egg yolk. Sprinkle with the sesame seeds. Bake until lightly browned, 25 to 30 minutes. These are just delicious!