Fajita Chicken Pasties
Fajita Chicken Pasties
Ingredients
For the Fajita Filling
- 3 chicken breasts, diced
- 2 bell peppers, diced
- 1 large onion, diced
- 2 green/red chillies, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chilli powder
- 1 tablespoon lemon juice
- 1 teaspoon all-purpose seasoning, or fajita seasoning
- 2 teaspoons tomato puree
- 1 teaspoon fresh coriander, chopped, plus extra for topping
- 2 tablespoons flour
- 100 ml double cream, or 70ml double cream + 1 tablespoon sour cream
- generous handfuls cheddar cheese, shredded
- as needed mozzarella cheese, shredded, optional
For the Pastry and Assembly
- 1 package ready-made puff pastry
- 1 egg, beaten, for egg wash
- as needed fresh herbs, such as coriander, chives, or parsley, for topping
Instructions
- 1
In a large bowl, combine the diced chicken breasts, diced bell peppers, diced large onion, chopped green/red chillies, and minced garlic cloves.
⏱️ 10 min
- 2
Add all the marinade ingredients: 1 teaspoon salt, 1 teaspoon pepper, 1 1/2 teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon chilli powder, 1 tablespoon lemon juice, 1 teaspoon all-purpose seasoning (or fajita seasoning), 2 teaspoons tomato puree, and 1 teaspoon fresh coriander.
⏱️ 5 min
- 3
Mix all the ingredients in the bowl thoroughly using tongs until everything is well combined and the chicken and vegetables are coated with the spices.
⏱️ 2 min
- 4
Transfer the marinated chicken and vegetable mixture to a pan. Sauté the mixture for 10 minutes over medium-high heat until the chicken cubes are cooked through.
⏱️ 10 min
- 5
Add generous handfuls of shredded Cheddar cheese to the cooked mixture and mix it in until melted and combined.
⏱️ 3 min
- 6
Add 2 tablespoons of flour to the mixture and mix it well. Cook this for a couple of minutes to eliminate the raw taste of the flour. This step is crucial for achieving a 'pie filling texture' to prevent the filling from leaking out of the pasty.
⏱️ 3 min
- 7
Pour in 100 ml of double cream (or 70 ml double cream + 1 tablespoon of sour cream) and mix until the filling is creamy and thick.
⏱️ 2 min
- 8
Transfer the fajita chicken filling to a bowl and top with fresh coriander. Allow the filling to cool and chill completely before assembling the pasties. This will take at least 1 hour in the refrigerator.
⏱️ 60 min
- 9
Take ready-made puff pastry. Cut the pastry into square pieces suitable for pasties.
⏱️ 5 min
- 10
Scoop a portion of the chilled fajita chicken filling onto one half of a puff pastry square.
⏱️ 5 min
- 11
Optionally, add a sprinkle of shredded mozzarella cheese on top of the filling.
⏱️ 1 min
- 12
Egg wash the edges of the pastry base around the filling with the beaten egg.
⏱️ 2 min
- 13
Place another puff pastry square on top to cover the filling.
⏱️ 1 min
- 14
Press down the edges of the pastry with a fork to seal them securely. Then, cut the seams neatly to achieve a clean, tidy square shape for the pasty.
⏱️ 5 min
- 15
Score a checkered pattern onto the top of the pasty. Egg wash the entire top surface of the scored pasty.
⏱️ 3 min
- 16
Top the pasty with extra fresh herbs such as coriander, chives, or parsley.
⏱️ 1 min
- 17
To bake from fresh: Preheat your oven to 160-170°C. Bake the pasties for 30 minutes, or until golden brown and puffed.
⏱️ 30 min•🌡️ 170
- 18
To store: Pop the assembled pasties in the freezer. To bake from frozen: Preheat your oven to 170°C. Bake for 40 minutes, or until golden brown and cooked through.
00🌡️ 170
Kitchen Tools
Nutrition Facts (per serving)
Fajita Chicken Pasties
For the Fajita Filling
- 3 chicken breasts, diced
- 2 bell peppers, diced
- 1 large onion, diced
- 2 green/red chillies, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chilli powder
- 1 tablespoon lemon juice
- 1 teaspoon all-purpose seasoning, or fajita seasoning
- 2 teaspoons tomato puree
- 1 teaspoon fresh coriander, chopped, plus extra for topping
- 2 tablespoons flour
- 100 ml double cream, or 70ml double cream + 1 tablespoon sour cream
- generous handfuls cheddar cheese, shredded
- as needed mozzarella cheese, shredded, optional
For the Pastry and Assembly
- 1 package ready-made puff pastry
- 1 egg, beaten, for egg wash
- as needed fresh herbs, such as coriander, chives, or parsley, for topping
Instructions
- 1
In a large bowl, combine the diced chicken breasts, diced bell peppers, diced large onion, chopped green/red chillies, and minced garlic cloves.
⏱️ 10 min - 2
Add all the marinade ingredients: 1 teaspoon salt, 1 teaspoon pepper, 1 1/2 teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon chilli powder, 1 tablespoon lemon juice, 1 teaspoon all-purpose seasoning (or fajita seasoning), 2 teaspoons tomato puree, and 1 teaspoon fresh coriander.
⏱️ 5 min - 3
Mix all the ingredients in the bowl thoroughly using tongs until everything is well combined and the chicken and vegetables are coated with the spices.
⏱️ 2 min - 4
Transfer the marinated chicken and vegetable mixture to a pan. Sauté the mixture for 10 minutes over medium-high heat until the chicken cubes are cooked through.
⏱️ 10 min - 5
Add generous handfuls of shredded Cheddar cheese to the cooked mixture and mix it in until melted and combined.
⏱️ 3 min - 6
Add 2 tablespoons of flour to the mixture and mix it well. Cook this for a couple of minutes to eliminate the raw taste of the flour. This step is crucial for achieving a 'pie filling texture' to prevent the filling from leaking out of the pasty.
⏱️ 3 min - 7
Pour in 100 ml of double cream (or 70 ml double cream + 1 tablespoon of sour cream) and mix until the filling is creamy and thick.
⏱️ 2 min - 8
Transfer the fajita chicken filling to a bowl and top with fresh coriander. Allow the filling to cool and chill completely before assembling the pasties. This will take at least 1 hour in the refrigerator.
⏱️ 60 min - 9
Take ready-made puff pastry. Cut the pastry into square pieces suitable for pasties.
⏱️ 5 min - 10
Scoop a portion of the chilled fajita chicken filling onto one half of a puff pastry square.
⏱️ 5 min - 11
Optionally, add a sprinkle of shredded mozzarella cheese on top of the filling.
⏱️ 1 min - 12
Egg wash the edges of the pastry base around the filling with the beaten egg.
⏱️ 2 min - 13
Place another puff pastry square on top to cover the filling.
⏱️ 1 min - 14
Press down the edges of the pastry with a fork to seal them securely. Then, cut the seams neatly to achieve a clean, tidy square shape for the pasty.
⏱️ 5 min - 15
Score a checkered pattern onto the top of the pasty. Egg wash the entire top surface of the scored pasty.
⏱️ 3 min - 16
Top the pasty with extra fresh herbs such as coriander, chives, or parsley.
⏱️ 1 min - 17
To bake from fresh: Preheat your oven to 160-170°C. Bake the pasties for 30 minutes, or until golden brown and puffed.
⏱️ 30 min•🌡️ 170 - 18
To store: Pop the assembled pasties in the freezer. To bake from frozen: Preheat your oven to 170°C. Bake for 40 minutes, or until golden brown and cooked through.
00🌡️ 170