Ingredients
Filling:
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Chicken breast, cubes 1.3 kg
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Chilli, crushed 10 g
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White Pepper 2 g
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Soy Sauce 10 ml
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Worcestershire Sauce 10 ml
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Mozzarella cheese, grated 500 g
Pastry:
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Puff pastry sheets, 5 inch discs 10 pc
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Egg, york 5 pc
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Oregano, dry 5 g
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Parmesan cheese, grated 70 g
Preparation
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Filling:
- Marinade the chicken pieces with Rafhan Corn Oil, Knorr Professional Chicken Stock Powder, chillis, Knorr Professional Lime Seasoning and white pepper for 1-3 hours.
- Grill in a pan until brown then add in all the sauces.
- Glaze the chicken with sauces and remove from heat.
- Once cooled down to room temp. add in the grated cheese.
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Pastry:
- Put the filling on one side of pastry and apply egg wash on sides to seal the edges and fold it into D shape.
- Apply egg wash on top sprinkle parmesan and oregano and bake in a moderate oven on 180°C for 25 mins till puffed and golden. Serve hot with Knorr Professional Tomato Ketchup.
