Peri Peri Chicken Pastry

Serve 4pcs

Chicken Marinade

• 250 g boneless chicken breast
• 1 tbsp olive oil
• 4 tbsp First Batch Original Peri Peri Hot Sauce
• 1 tsp salt
• 1/2 tsp black pepper

Sautéed Filling

• 1 tbsp unsalted butter
• 50 g cabbage, sliced
• 50 g corn kernels, pre-boiled
• 3 tbsp First Batch Original Peri Peri Hot Sauce

Puff Pastry

• 2 puff pastry sheets (22 × 22 cm)
• 1 egg, beaten
• Parsley, for garnish

1. Cut the chicken breast into small cubes. In a bowl, mix olive oil, First Batch Original Peri Peri Hot Sauce, salt, and black pepper. Add the chicken and toss until evenly coated. Marinate for 15–20 minutes.
2. Heat a pan over medium heat. Cook the marinated chicken until fully cooked and lightly caramelized. Remove from the pan and set aside.
3. In the same pan, melt the butter over medium heat. Add the cabbage and sauté until slightly softened. Add the boiled corn and First Batch Original Peri Peri Hot Sauce, then return the cooked chicken to the pan. Stir well and cook for another 1–2 minutes. Remove from heat and let the filling cool slightly.
4. Preheat the oven to 180°C (350°F).
5. Place the puff pastry sheets on a flat surface. Spoon the chicken filling onto the center of each sheet. Fold or seal the pastry as desired, pressing the edges to close.
6. Brush the surface of the pastry with beaten egg for a golden finish.
7. Place the pastries on a baking tray lined with parchment paper. Bake for 20–25 minutes, or until puffed and golden brown.
8. Remove from the oven, garnish with parsley, and serve warm.