Chicken Tandoori Puff Pastry
Create flavour-packed chicken tandoori pastries with a golden, flaky crust. This recipe combines aromatic spices with a buttery, crisp bite, perfect for gatherings or a quick savoury treat.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- Puff Pastry Sheets (Ready Made)
- 500 g Chicken
- 2 tbsp Oil
- 200 ml Double Cream
- 1 Onion
- 1/2 Bell Pepper
- 1 tsp Garlic Paste
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Black Pepper
- 1 tbsp Tandoori Masala
- 1 tsp Cumin Powder
- 1 tsp Oregano
- 1 tbsp Tomato Puree
- Sesame Seeds (Garnish)
Instructions
- 1
Heat oil in a pan over medium heat.
- 2
Once the oil is hot, add onions and bell pepper. Cook, stirring occasionally, until the vegetables soften.
- 3
Add garlic paste to the pan and sauté for 1 minute, letting it infuse the oil.
- 4
Add the chicken to the pan and cook until it changes color, about 6-8 minutes.
- 5
Stir in the spices (chilli powder, black powder, tandoori masala, cumin powder, oregano, salt). Cook for 3-4 minutes to let the flavors blend.
- 6
Add the double cream and cook for 4-5 minutes, stirring occasionally, until the mixture thickens to a creamy consistency.
- 7
Cut the pre-rolled puff pastry sheets into rectangles of your desired size.
- 8
Spoon the chicken mixture onto the center of each puff pastry rectangle.
- 9
Fold the pastry over the filling, covering it completely. Use a sharp knife to make a few slits on top to allow steam to escape during baking.
- 10
Brush the top of the pastry with an egg wash (whisked egg with a bit of water or milk).
- 11
Sprinkle sesame seeds over the top for added crunch and flavor.
- 12
Place the filled pastry on a baking sheet and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden and puffed up.