How To Make Fajita Chicken Puff Pastry Twists
Serve a flavorful party snack with this fajita chicken, cooked with peppers and cheddar, and packed in puff pastry that’s baked until golden and flaky!
- 18ozpuff pastry block
- flour,a sprinkle
- ⅓cupred bell pepper
- ⅓cupgreen bell pepper
- ⅓cupyellow bell pepper
- ½cuponion,(about ½ onion), diced
- 5.3ozchicken,cooked, shredded
- 1tbspfajita spice mix
- 1½cupscheddar cheese,grated
Dust a clean work surface with a sprinkling of flour, and roll half of the puff pastry into a large circle.
Place a large plate on top of the pastry and tear around the edges to create a clean circle. Repeat with the other half of the pastry.
Preheat the oven to 400 degrees F. (Gas Mark 6).
Fry the onions and mixed peppers until the onions are translucent.
Add the pre-cooked shredded chicken*. Stir in the fajita spice mix and allow it to cool while doing the next step.
Transfer one of the sheets to a baking tray, and spread the chicken fajita mix in an even layer, leaving about ½ inch free from the edge. Sprinkle a layer of cheese.
Cover with the second layer of puff pastry. Place an egg cup or a shot glass in the center of the pastry and make 8 to 10 even cuts all the way around the pastry.
Brush the beaten egg over the puff pastry. Twist each segment twice to make it resemble a sun-like shape.
Bake for 18 to 22 minutes in the center of the oven until deep golden brown and no grey patches remain on the pastry.
Serve and enjoy!
*To make shredded chicken, simply season and bake some chicken breasts, put it into a bowl, and tear it up with 2 forks.
- Calories: 2054.84kcal
- Fat: 144.39g
- Saturated Fat: 47.78g
- Trans Fat: 1.25g
- Monounsaturated Fat: 68.94g
- Polyunsaturated Fat: 16.82g
- Carbohydrates: 128.59g
- Fiber: 6.22g
- Sugar: 5.62g
- Protein: 60.79g
- Cholesterol: 237.30mg
- Sodium: 1360.48mg
- Calcium: 755.44mg
- Potassium: 605.65mg
- Iron: 9.82mg
- Vitamin A: 373.13µg
- Vitamin C: 84.65mg
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