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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) cheddar cheese, grated
  • 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!
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