Recipe Card

Fajita Chicken Puff Pastry Sundial


  • 75g onion, diced (about ½ an onion)
  • 125g mixed peppers, diced (about ⅓ of a red, a green and a yellow pepper)
  • 150g cooked shredded chicken
  • 500g Jus Rol™ Puff Pastry Block
  • Sprinkle of flour
  • 12 tbsp fajita spice mix
  • 150g cheddar cheese, grated
  • 1 egg, beaten

Equipment required

  • Frying pan
  • Rolling Pin
  • Baking tray
  • Pastry Brush

Techniques used


  1. Fry the onions and mixed peppers until the onions are translucent.
  2. Add the precooked shredded chicken 
  3. Stir in the fajita spice mix and allow to cool.
  4. Meanwhile, preheat the oven to 200°C/400°F/Gas Mark 6.
  5. Dust a clean work surface with a sprinkling of flour, cut the pastry block in half and reserve one half for later. 
  6. Using a rolling pin, roll out the pastry to a thickness of 5mm.
  7. Place a large plate or circular template on top of the pastry and tear around the edges to create a clean circle. Repeat with the reserved pastry.
  8. Transfer one of pastry circles onto a baking tray and sprinkle with a layer of cheese.
  9. Once cooled, spread the chicken fajita mix evenly on top, leaving a 1cm border around the edge of the pastry.
  10. Cover with the second layer of pastry. 
  11. Place an egg cup (or a shot glass) in the centre of the pastry and make 8 to10 even cuts all the way around the pastry.
  12. Brush on some beaten egg.
  13. Twist each segment twice to make it resemble a sun like shape
  14. Bake for 18-22 minutes in the centre of the oven, until golden brown 
  15. Tear, share, and enjoy!

Tip: to make shredded chicken, simply season and bake some chicken breasts, put it into a bowl and tear it up with 2 forks

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