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We hope you got benefit from reading it, now let’s go back to cheesy chicken patties (pasties) recipe. You can cook cheesy chicken patties (pasties) using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Cheesy chicken patties (pasties):
- Prepare Chicken
- Get Ginger/garlic paste
- Take Black pepper
- Provide Salt
- Prepare Soya sauce
- Get kg or less Potatoes (mashed)
- Take or oil Butter
- Get or according to your like Sweetcorn
- Prepare Peppers (small cut)
- You need Onions (small cut)
- Take Grated cheese
- Get Chilli sauce
- Provide Ketchup
- Use Puff pastry (ready to use)
- Take Egg (for brushing)
Instructions to make Cheesy chicken patties (pasties):
- Boil chicken with ginger garlic paste, black pepper, salt, soya sauce and shredded chicken.
- Boil potatoes, mash it or do little cubes any and mix in chicken.
- In a pot put butter or oil saute sweet corn, peppers, onions until they soft then take it out and mix in chicken.
- Then add grated cheese, spicy chilli sauce and then ketchup.
- Take Puff pastry ready to use now roll out the puff pastry into 1inch of thickens cut into rounds or square any shape put prepared filling cover with another piece seal the edges - Brush beaten egg on top - Bake at 180c for 20-25 in preheated oven.you can freeze it aswell after brushing egg then when to make take it out and just bake it in oven (after frozen dont need to brush egg again)..
- Tips: - when you put filling make sure it should be enough na bht ziada na bht kum because phulne k bad phir kum filling ho to bht taste nai ata hai.. or bht ho to phir filling bahar ati hai.
This Cheesy Chicken Fajita Pasta is the perfect example. We took inspiration from some of our favorite Tex Mex dishes and pumped this dish full of those cheesy, zesty flavors. If you're someone looking for a little more heat besides the chili powder, go ahead and add some fresh or pickled jalapeños to add. Tasty chicken patties are a great way to use up leftover chicken. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT.
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