
Mexican Chicken Fajita Puff Tart
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.
Quick Stats
Easy
1 tart
20 minutes bake time
Mexican Chicken Fajita Puff Tart
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
- Jus-Rol™ Puff Pastry Sheet
- 1-2 tbsp Olive oil 2 Large chicken breasts, skinless & cut into strips (1-2cm wide)
- 1 Red pepper, deseeded & sliced into 1-2cm wide strips
- 1 Yellow pepper, deseeded & sliced into 1-2cm wide strips
- 1 Small red onion, peeled & thinly sliced
- 1 Large garlic clove, crushed
- 2 tsps Fajita seasoning (or 1 tsp smoked paprika, ½ tsp hot chilli powder, 1 tsp dried mixed herbs)
- 100ml Tomato pasta sauce (or pasata mixed with 1 tblsp tomato puree)
- Salt & freshly ground black pepper
- 1 Medium free range egg, beaten
- 75g Mature cheddar cheese, grated
- A small bunch fresh coriander, chopped (optional)
Equipment required
- Saucepan
- Baking Sheet
- Pastry Brush
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.
- Take out your Jus-Rol Puff Pastry Sheet and follow preparation instructions on pack to temper (bring to room temperature).
- Heat the olive oil in a large saucepan, add the chicken and cook over a medium/high heat for 2-3 minutes.
- 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.
- 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.
- 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.
- Scatter over the grated cheese and bake in the for 20 minutes until piping hot and the pastry is golden at the edges.
- Allow to stand for 2-3 minutes before serving with a generous sprinkling of fresh coriander.