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Fajita Chicken Puff Pastry Twists

by Jordan Ballantine

Ingredients

for 2 servings

  • 18 oz
    puff pastry block (500 g)
  • 1 sprinkle flour
  • ⅓ cup
    red bell pepper (42 g)
  • ⅓ cup
    green bell pepper (42 g)
  • ⅓ cup
    yellow bell pepper (42 g)
  • ½ cup
    onion, about 1/2 an onion, diced (75 g)
  • 5.3 oz
    cooked chicken, shredded (150 g)
  • 1 tablespoon
    fajita spice mix
  • 1 ½ cups
    cheddar cheese, grated (150 g)
  • 1 egg, beaten

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Preparation

  1. Dust a clean work surface with a sprinkling of flour, and roll half of the puff pastry into a large circle.
  2. 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.
  3. Preheat the oven to 200°C (400°F) (Gas Mark 6).
  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 1 cm (½ inch) 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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