Email Link SMS X Search Clock Right Arrow

Fajita Chicken Puff Pastry Twists

by Jordan Ballantine


for 2 servings

  • 500 g (18 oz) puff pastry block
  • 1 sprinkle flour
  • 125 g (1 ¼ cups) bell pepper, about ⅓ of each a red, green, and yellow pepper, diced
  • 75 g (½ cup) onion, about 1/2 an onion, diced
  • 150 g (1 ¼ cups) cooked chicken, shredded
  • 1 tablespoon fajita spice mix
  • 150 g (1 ½ cups) grated cheddar cheese
  • 1 egg, beaten


  1. Preheat the oven to 200°C (400°F) (Gas Mark 6).
  2. Dust a clean work surface with a sprinkling of flour, and roll half of the puff pastry into a large circle.
  3. Place the largest plate you have (a pizza tray also works) on top of the pastry and tear around the edges to create a clean circle. Repeat with the other half of the pastry.
  4. Fry the onions and mixed peppers until the onions are translucent.
  5. Add the pre-cooked shredded chicken (to make shredded chicken, simply season and bake some chicken breasts, put it into a bowl and tear it up with 2 forks). Stir in the fajita spice mix and allow to cool while you do the next step.
  6. Transfer one of the sheets to a baking tray, and spread the chicken fajita mix in an even layer, leaving about 1cm (0.5") free from the edge. Sprinkle a layer of cheese.
  7. Cover with the second layer of puff pastry. Place an egg cup (or a shot glass) in the center of the pastry and make 8-10 even cuts all the way around the pastry.
  8. Brush the beaten egg over the puff pastry.
  9. Twist each segment twice to make it resemble a sun-like shape.
  10. Bake for 18-22 minutes in the center of the oven, until deep golden brown and no grey patches remain on the pastry.
  11. Enjoy!
More like this
Shop Tasty

Get the Tasty Cooking Kit

Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece.

Shop Now