Peri Peri Chicken Pastries

I host a lot of guests and my freezer is always stocked with snacks and freezer friendly meals just in case I have to add extra dishes to the menu. These peri peri chicken pastries are perfect because they are literally a one bite pastry that packs In all that flavour. They freeze well up to 3 months and this batch makes around 40 mini pastries, but you can change up the size to your preference. 

I don't know about other people but I cannot eat heavy foods during Ramadan and I prefer not to eat curries, fried food or even full meals. Instead I will have a sort of snack plate, which consists of a couple of these peri peri chicken pastries, fruit salad, a glass of milk and a couple dates. Thats all I can eat at Iftar.

Preparation Time 10 minutes 

Cook Time 30 minutes 

Yields 40 mini pastries 

Ingredients 

3 tablespoons oil 

1 diced onion/ 2 stalks spring onions sliced 

500 grams chicken breasts- cubed 

1 teaspoon salt

1 teaspoon cumin powder 

1 teaspoon black pepper 

1 tablespoon cajun seasoning 

1 teaspoon parsley 

1 teaspoon chilli flakes 

2 teaspoons paprika 

1/2 cup mixed peppers- cubed 

1 tablespoon tomato puree 

1 tablespoon cream cheese 

Splash of water 

1 teaspoon cornstarch 

1/2 cup heavy cream 

1 cup shredded cheese 

20 squares puff pastry 

Instructions 

1. Sauté the onions in the oil for 2 minutes. Add the garlic and chicken. Let it cook. As it begins to cook, add the spices. 

2. Cook it for 2-3 minutes over a medium heat. Add the peppers and sauté for 2 minutes more. 

3. Add the tomato puree, cream cheese and a splash of water. Mix it in. 

4. Mix the cornstarch and heavy cream together in a bowl then pour it into the chicken mixture. Mix well and allow it to thicken for a minute. Adjust the seasoning. 

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

6. Stir in the shredded cheese. 

7. Cut the puff pastry squares in half into rectangles. 

8. Arrange them on a lined baking sheet. Fill the puff pastry with a couple tablespoons of the mixture. Brush the edges with egg wash and fold them over to seal it shut. Use a fork to crimp the edges. 

9. Place the pastries on a lined tray and freeze them until solid. Place them in a ziplock bag for later. The pastries keep for up to 3 months. 

10. Once you are ready to bake them, preheat the oven to 180c. Place the pastries on a lined baking sheet and bake them at 180c for 20 minutes until golden, puffed up and flakey. 

11. Serve with your favourite sauces.