INGREDIENTS FOR THE FILLING
- ½ cup onion, chopped
- Oil or 2 tbsp butter
- 1 tsp ginger garlic paste
- Bell peppers
- Spring green onion
- Corn
- ½ kg boneless chicken
- Olives (optional)
- 1–2 tsp chicken powder
- 1 tsp red chilli flakes
- 1 tsp black pepper
- Paprika
- ¾ tsp salt
- Cumin powder
- Soya sauce
- Worcestershire sauce
- Vinegar
- Mustard sauce
- Mayonnaise
- 1 tsp oregano or mixed herbs
INSTRUCTIONS
- Heat butter in a pan.
- Add onions, ginger and garlic.
- Add the chicken and fry for a few minutes.
- Add the vegetables.
- Add all the spices and salt.
- Sauté for a few minutes.
- Add soya sauce, Worcestershire sauce and vinegar.
- Add mayonnaise and mustard sauce.
- Cool the filling.
OTHER INGREDIENTS
- Puff pastry sheet
- Parchment paper
- Shredded cheese
LET’S MAKE IT
- Place the puff pastry sheet on parchment paper.
- Cut diagonal strips on both sides, leaving space in the center.
- Add the filling in the center.
- Top with shredded cheese.
- Add another layer of filling.
- Alternately fold one pastry strip over the other to create a braid.
- Place on a baking tray.
- Brush with egg wash.
- Sprinkle sesame seeds and nigella seeds.
- Bake for 25–30 minutes.
- Bake at 385°F, then increase to 400°F for the last 5 minutes to achieve a golden color.
- That’s it! Your delicious braided chicken puff is ready.
- Enjoy!
