This sweet and spicy tart gets its kick from jalapeno jelly and served on a puff pastry sheet to make it easier.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain bacon slices on paper towels; crumble into smaller pieces. Reserve drippings in the skillet.

  • Cook onions and apples in the same skillet until tender, about 5 minutes. Stir in chicken strips, jalapeno jelly, thyme, and salt.

  • Unfold puff pastry sheet on a lightly floured surface. Roll into a 9x10-inch rectangle. Transfer to the prepared baking sheet.

  • Spread chicken mixture over the pastry, leaving 1 inch around the edges. Sprinkle with Cheddar cheese and black pepper. Press edges with a fork, forming a decorative border.

  • Bake in the preheated oven for 10 minutes. Remove and sprinkle with bacon. Continue baking until pastry is golden brown, 5 to 10 minutes more. Sprinkle with parsley.

Nutrition Facts

368 calories; 20.8 g total fat; 49 mg cholesterol; 690 mg sodium. 31.3 g carbohydrates; 14.9 g protein; Full Nutrition