Stuffed Chicken Pastries

Ingredients

• 500 g all-purpose flour (For the dough)
• 7 g instant yeast (For the dough)
• 1 tsp granulated sugar (For the dough)
• 1 tsp salt (For the dough)
• 300 ml warm water (Use lukewarm water, not hot)
• 2 tbsp vegetable oil (For the dough, plus more for cooking if needed)
• 500 g boneless skinless chicken (Finely diced)
• 1 yellow onion (Finely diced)
• 1 red bell pepper (Diced)
• 2 cloves garlic (Minced)
• 1 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp black pepper
• 1 tsp salt (Adjust to taste)
• 150 g shredded mozzarella (For filling)
• 1 egg (Beaten, for brushing)
• 1 tbsp sesame seeds (Optional topping)

Steps

1. 1

   Combine the flour, instant yeast, sugar, and salt in a large bowl. Add the warm water and oil, then mix until a shaggy dough forms.

2. 2

   Knead the dough on a lightly floured surface for about 8 minutes, or until smooth and elastic. Cover and let it rise in a warm place for about 45 minutes, until noticeably puffy.

3. 3

   While the dough rises, heat a little oil in a large skillet over medium-high heat. Add the onion and cook for 3–4 minutes until softened.

4. 4

   Add the garlic and bell pepper. Cook for another 2–3 minutes, until fragrant and slightly softened.

5. 5

   Add the diced chicken, cumin, paprika, black pepper, and salt. Cook for 7–10 minutes, stirring occasionally, until the chicken is fully cooked and reaches 165°F/74°C internally. Let the filling cool until warm rather than hot.

6. 6

   Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a ball, cover, and rest for 10 minutes so the dough relaxes.

7. 7

   Roll one dough ball into a thin round or rectangle. Place a portion of the chicken filling and shredded mozzarella in the center, leaving a border around the edges.

8. 8

   Fold the dough over the filling and pinch the edges firmly to seal. Repeat with the remaining dough and filling, placing the parcels seam-side down on a parchment-lined baking sheet.

9. 9

   Preheat the oven to 400°F/200°C. Brush the parcels with beaten egg and sprinkle with sesame seeds if using.

10. 10

    Bake for 18–22 minutes, until puffed and deeply golden. Cool for 5 minutes before serving, since the cheese and chicken filling will be very hot.

Notes

The supplied Instagram description contains only the dish name and promotional text; it does not include the creator's ingredient list or method. The quantities and instructions above are a clearly labeled reconstruction based on the dish description, not a verified transcription of the original recipe.

Nutrition per serving

• savory pastry
• main
• snack
• chicken
• baked
• shareable
• family-style