Easy Chicken Paratha Pastries
Ingredients
- 3 tbsp oil
- 2 diced onions
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 kg chicken mince
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp mixed spice
- 2 tsp chilli flakes
- 2 tbsp dark soy sauce
- 3 tbsp oyster sauce (or alternatives)
- 1/2 tsp salt
- 1 diced potato (optional)
- 1 diced pepper (optional)
- Fresh herbs for garnishing (coriander, parsley, basil, etc.)
- 12 - 16 frozen parathas
- Egg wash
- Cheese (grated/crumbled)
Preparation
Heat oil in a large pan, add diced onions, minced ginger, and minced garlic. Sauté for 5 minutes before adding the chicken. Cook uncovered until the chicken is fully cooked and most of the moisture has evaporated.
Add cumin powder, coriander powder, mixed spice, chilli flakes, soy sauce, and oyster sauce (or alternatives). Cook for an additional 5 - 10 minutes. Adjust salt if needed.
If using, add diced potato and pepper. Cook until fully cooked. Garnish with your choice of herbs. Remove from heat and let it cool slightly before assembling the pastries.
Defrost the frozen parathas and fill them with the chicken filling. Add cheese. Apply egg wash to the outer edge, then use a fork to crimp the edges. Score the top with a knife in a crisscross pattern and brush with egg wash.
Freeze the pastries after assembling or bake immediately. Preheat the oven to 200°C (392°F), gas mark 6. Bake on a baking tray for 15 - 25 minutes or until golden brown and piping hot. Serve with your favorite sides.