Peri Peri Chicken Pastries | Ramadan Recipes

Heat 3 tablespoons of oil in a large pan over medium flame.

Add 2 stalks of sliced green onions and 1 tablespoon of garlic paste, sauté until softened.

Add 500 grams of cubed chicken breast and cook on high heat.

Mix in 1 teaspoon of cumin powder, 1 teaspoon black pepper, 1 tablespoon Cajun seasoning, 1 teaspoon parsley, 1 teaspoon chili flakes, and 2 teaspoons paprika, cook for 2 to 3 minutes.

Add 0.5 cup of chopped colored peppers, 1 tablespoon of tomato puree, 1 tablespoon of cream cheese, and a splash of water, mix well and adjust salt.

Pour in 0.5 cup of heavy cream mixed with 1 teaspoon of cornstarch, cook over medium-high heat for 1 minute, and adjust seasoning.

Pour the mixture into a large bowl and cool to room temperature.

Once cooled, mix in 1 cup of shredded cheese and set aside.

Defrost puff pastry squares in the fridge until cold, cut into rectangles.

Fill each rectangle with a couple of tablespoons of the chicken mixture, seal with egg wash and crimp shut with a fork.

Lay the pastries on a lined tray and freeze for later use, they keep for up to 3 months.

When ready to bake, lay pastries on a lined baking sheet, brush with egg wash, and bake at 180°C for 20 minutes until golden, crispy, and flaky.

Equipment Needed

Spice Level:

Allergens