Air-Fryer French-Onion Chicken Pastries
Cooked chicken bound in a thick French-onion-and-cream sauce, wrapped in puff pastry into rustic parcels, air-fried until the pastry goes flaky-gold. The Australian bakery pastry, scaled homeward.
The chicken-and-French-onion bakery pastry is one of those Australian takeaway items — alongside meat pies and sausage rolls — that appears in every petrol-station bakery. Filo or puff pastry wrapped around a thick creamy chicken filling, sometimes with bacon, always with onion.
This homemade version uses pre-cooked chicken (rotisserie is fastest) mixed with a thick French-onion-soup-mix-based cream sauce, wrapped in store-bought puff pastry. The trick is making the filling thick enough that it doesn't leak — flour-roux base with cream and stock, cooked until coating-the-back-of-a-spoon thickness.
The photo shows three pastries: golden-brown plaited tops, one cut open showing the creamy chicken filling spilling out, visible bacon flecks. The kind of weeknight dinner that looks like effort.
Method
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01
Brown the bacon
Cook diced bacon in a skillet over medium until crisp (5 minutes).
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02
Sauce
Add butter to the bacon fat. Cook chopped onion 4 minutes until
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03
Combine
Off heat, fold in shredded chicken, crisped bacon, cheddar, Dijon,
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04
Wrap
Cut each pastry sheet into 3 rectangles (6 total). Spoon ⅓ cup of
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05
Egg wash
Brush each pastry with beaten egg. Scatter sesame seeds if using.
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06
Air fry
Heat the air fryer to 380°F (193°C). Place pastries on parchment
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07
Rest briefly
Let cool 5 minutes before serving — the filling is molten.