Chicken Paratha Pastries
Ingredients
- chicken paratha pastries
- you will need:
- 3 tbsp oil
- 2 onions diced
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1kg 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
- 1/2 tsp salt
- 1 diced potato (optional)_
- 1 diced pepper (optional)_
- herb for garnishing (coriander, parsley, basil, etc)_
- to assemble pastries:
- egg wash
- cheese (grated/crumbled)_
Preparation
Heat oil in a large pan, add the onion, ginger and garlic once hot, saute for 5 mins before adding the chicken
Cook uncovered till the chicken is fully cooked and most of the moisture has evaporated
Add the spices, soy sauce and oyster sauce (or replacements) and cook for a further 5 - 10 mins
Test for salt and add now, I added 1/2 tsp salt
Lastly add the potato and pepper (optional) and cook through
Garnish with a herb of your choice, remove from heat and cool slightly before assembling the pastries
Defrost the frozen parathas and fill with the chicken filling + add cheese (watch my highlights for how to do this easily)
Apply egg wash to the outer edge and use a fork to crimp together the edges
Score the top with a knife, create a criss cross pattern and then brush with egg wash
You can freeze the pastries after assembling or cook them immediately
Preheat an oven to 200°C, 392F, gas mark 6; bake on baking tray for 15 - 25 mins or until golden brown and piping hot
Serve with your favourite sides