Preheat oven to 230 C / 450 F.

In a large mixing bowl, combine chopped chicken, chopped bacon, minced garlic, diced fresh tomatoes, chopped scallions, grated Parmesan cheese, mayonnaise and thyme together.  Lightly sprinkle with sea salt and freshly cracked pepper then mix together until everything is evenly dispersed and coated.

Lay out puff pastry squares on baking paper.  Allow it to defrost enough so that you can handle it without it falling apart.  If it is too frozen to bend without breaking, simply place in in the oven for 30 seconds.  If it is too soft that touching it makes turns into a gigantic mess, place in the freezer to firm up.

Place a large spoonful of filling mixture in the center of the puff pastry square.  Carefully fold the puff pastry over diagonally, forming a triangle.  If you are having trouble folding it and sealing it together, pick up the pastry sheet and fold it together in your hands.  I find that this works better then folding it over flat on the oven tray.

Seal with edges with a fork and brush with beaten egg.  Continue until all the mixture is used up.

Bake in the oven at 230 C / 450 F for 15-20 minutes until golden brown and puffy.  Remove from oven, allow to cool and feast away.