Mexican Chicken Fajita Puff Tart

Mexican Chicken Fajita Puff Tart

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Easy
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1 Tart
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20 minutes bake time

Try this delicious mexican chicken fajita puff tart recipe for a tasty meal option. Made with Jus-Rol puff pastry and served with a sprinkling of coriander.

Ingredients

  • Small check mark in a circle icon Jus-Rol™ Puff Pastry Sheet
  • Small check mark in a circle icon 1-2tbsp Olive oil 2 Large chicken breasts, skinless & cut into strips (1-2cm wide)
  • Small check mark in a circle icon 1 Red pepper, deseeded & sliced into 1-2cm wide strips
  • Small check mark in a circle icon 1 Yellow pepper, deseeded & sliced into 1-2cm wide strips
  • Small check mark in a circle icon 1 Small red onion, peeled & thinly sliced
  • Small check mark in a circle icon 1 Large garlic clove, crushed
  • Small check mark in a circle icon 2tsp Fajita seasoning (or 1 tsp smoked paprika, ½ tsp hot chilli powder, 1 tsp dried mixed herbs)
  • Small check mark in a circle icon 100ml Tomato pasta sauce (or pasata mixed with 1 tblsp tomato puree)
  • Small check mark in a circle icon Salt & freshly ground black pepper
  • Small check mark in a circle icon 1 Medium free range egg, beaten
  • Small check mark in a circle icon 75g Mature cheddar cheese, grated
  • Small check mark in a circle icon A small bunch fresh coriander, chopped (optional)
Equipment required
  • Saucepan
  • Baking Sheet
  • Pastry Brush
Techniques Used

Method

  1. Preheat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.
  2. Take out your Jus-Rol Puff Pastry Sheet and follow preparation instructions on pack to temper (bring to room temperature).
  3. Heat the olive oil in a large saucepan, add the chicken and cook over a medium/high heat for 2-3 minutes.
  4. Add the peppers, onion and garlic and continue to cook for 5-6 minutes stirring continually until the ingredients start to turn golden at the edges.
  5. Add the fajita seasoning and cook for 1 minute then add the tomato sauce, season with salt and pepper and stir through. Allow the mixture to simmer gently for 1-2 minutes. Remove from the heat and allow to cool for 10 minutes.
  6. Meanwhile, unroll the puff pastry sheet onto a lined baking sheet and spread the chicken mixture over the pastry, leaving a border of approx. 2cm to allow the pastry to rise. Brush the pastry boarder with beaten egg.
  7. Scatter over the grated cheese and bake in the for 20 minutes until piping hot and the pastry is golden at the edges.
  8. Allow to stand for 2-3 minutes before serving with a generous sprinkling of fresh coriander.

Made With

Chilled Puff Pastry Sheets