Ingredients
Msakhan Puffs - makes approx 24
- 3 chicken breast fillets, approx 3 cups shredded, see note
- 1/4 cup reserved chicken stock
- 2 finely chopped red onions
- 3 tablespoons sumac
- 1 teaspoon 7spice
- 1 teaspoon cinnamon
- 1/4 cup olive oil
- Salt & pepper
- Handful toasted pine nuts
- Juice of 1 lemon
- Pack of 6 puff pastry sheets, defrosted
Method
In olive oil sauté the onions for 5-8 minutes until soft & jammy, add the spices & cook until starting to caramelise. Add your chicken & chicken stock, mix & add pine nuts. Season well. Give them a toss and remove from the heat & add the lemon juice. Allow to cool.
Cut puff pastry in 4 & spoon 2-3 tablespoons in the centre of each square. Fold over to form a rectangle & press the edges together. You can use a fork to crimp. Freeze on a tray until hard before bagging up.
To cook, cook from frozen. Air-fry at 200c for approx 10 min or in a 200c oven until golden. Serve with yoghurt to dip.
Optional brush with egg wash & sprinkle sumac.
Note:
- leftover roast chicken works great, or left over grilled chicken diced up small. Otherwise simply poach chicken in water until cooked & shred.
