Braided Chicken Pastry (Print Version)
# Ingredients:
01 -
A single puff pastry sheet.
02 -
350 grams of chicken breast slices.
03 -
One onion.
04 -
A small red bell pepper.
05 -
One tomato.
06 -
Two tablespoons of neutral-flavored oil.
07 -
A teaspoon of chili powder.
08 -
One teaspoon of curry powder.
09 -
Salt and pepper to taste.
10 -
Two portions of Kiri cheese.
11 -
Three slices of cheddar cheese.
12 -
Shredded mozzarella.
13 -
The yolk from one egg.
14 -
A teaspoon of milk.
15 -
Poppy or sesame seeds for garnish.
# Instructions:
01 -
Cook the diced chicken, onion, and pepper in oil for about 10 minutes. Throw in the spices, stir in the tomato, and let it cook for another 15 minutes. Let the mix cool completely.
02 -
Spread your puff pastry on a flat surface, cutting equal-sized strips along the sides but leaving the middle section untouched.
03 -
Spread Kiri over the center part of the dough, then layer with cheddar cheese, the cooled filling, and finally sprinkle mozzarella on top. Cross the edges of the dough over the filling to create a braid of sorts.
04 -
Brush the braid with the yolk-milk mixture to give it a golden finish and sprinkle on some seeds if you'd like.
05 -
Pop it in the oven at 180°C for 30–40 minutes, until it’s golden brown and crisp.
# Notes:
01 -
Make sure the filling is fully cooled before assembling the pastry. If it’s warm, it can make the dough soggy.
02 -
Seal the ends of the braid tightly before baking so it doesn’t fall apart in the oven.