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In a large bowl, combine the diced chicken breasts, diced bell peppers, diced large onion, chopped green/red chillies, and minced garlic cloves.

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.

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.

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.

Add generous handfuls of shredded Cheddar cheese to the cooked mixture and mix it in until melted and combined.

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.

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.

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.

Take ready-made puff pastry. Cut the pastry into square pieces suitable for pasties.

Scoop a portion of the chilled fajita chicken filling onto one half of a puff pastry square.

Optionally, add a sprinkle of shredded mozzarella cheese on top of the filling.

Egg wash the edges of the pastry base around the filling with the beaten egg.

Place another puff pastry square on top to cover the filling.

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.

Score a checkered pattern onto the top of the pasty. Egg wash the entire top surface of the scored pasty.

Top the pasty with extra fresh herbs such as coriander, chives, or parsley.

To bake from fresh: Preheat your oven to 160-170°C. Bake the pasties for 30 minutes, or until golden brown and puffed.

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.


In a large bowl, combine the diced chicken breasts, diced bell peppers, diced large onion, chopped green/red chillies, and minced garlic cloves.

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.

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.

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.

Add generous handfuls of shredded Cheddar cheese to the cooked mixture and mix it in until melted and combined.

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.

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.

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.

Take ready-made puff pastry. Cut the pastry into square pieces suitable for pasties.

Scoop a portion of the chilled fajita chicken filling onto one half of a puff pastry square.

Optionally, add a sprinkle of shredded mozzarella cheese on top of the filling.

Egg wash the edges of the pastry base around the filling with the beaten egg.

Place another puff pastry square on top to cover the filling.

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.

Score a checkered pattern onto the top of the pasty. Egg wash the entire top surface of the scored pasty.

Top the pasty with extra fresh herbs such as coriander, chives, or parsley.

To bake from fresh: Preheat your oven to 160-170°C. Bake the pasties for 30 minutes, or until golden brown and puffed.

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.
