Cooking time : 60 mins
Serves : 4 pieces
Ingredients:
- Pastry sheet - 4
- Boneless chicken - 1 breast, around 300 grams
- Onion - 1 small, sliced
- Green chilli - 2, finely chopped
- Ginger garlic paste - 3/4 tsp
- Cumin powder - 1/2 tsp
- Garam masala - 1/4 tsp
- Oil - 1/2 tsp
- Salt - to taste
- Eggwash - 1 egg+1 Tbsp water, mixed well.
Method:
1. To prepare the filling, Grill or boil the chicken breast until cooked. Remove from heat and allow it to cool. When cool shred it into small pieces using fork.
2. Heat a pan and add oil. When hot, add the sliced onions and green chilli and cook until onions turn translucent.
3. Add ginger garlic paster, cumin powder. Saute for 30 seconds.
4. Add shredded chicken. Add salt and garam masala and cover and cook for few minutes.
5. Preheat the oven at 350 F.
6. Open the pastry sheets. Put chicken filling in the middle diagonally.
7. Brush the edges with water.
1. To prepare the filling, Grill or boil the chicken breast until cooked. Remove from heat and allow it to cool. When cool shred it into small pieces using fork.
2. Heat a pan and add oil. When hot, add the sliced onions and green chilli and cook until onions turn translucent.
3. Add ginger garlic paster, cumin powder. Saute for 30 seconds.
4. Add shredded chicken. Add salt and garam masala and cover and cook for few minutes.
5. Preheat the oven at 350 F.
6. Open the pastry sheets. Put chicken filling in the middle diagonally.
7. Brush the edges with water.
9. With a fork press the ends gently.
11. Bake for 15 - 20 minutes until the top turns golden brown.
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