Salams my fellow cooks…sooo alhumdulillah the beautiful month of Ramadhan has finally started…there’s just no other month that gives you a feeling like Ramadhan does..I pray everyone’s first fast has gone ok…

First post of Ramadhan is for these delicious Chicken and potato pastries…past couple of Ramadhans I had been trying out new pastry recipes that was passed on through friends and family but this one is a classic one…and I thought I should just make these this year as they’re easy to make, tasty and is something that the whole family enjoys.

INGREDIENTS:

2 chicken fillets (cubed small)

4 medium sized potatoes (cubed and parboiled)

2 medium sized onions (chopped finely)

50g butter

1 and half tspn ginger/garlic paste 

Handful of coriander and 2 green chillies (chop together in a food processor) 

1 and half tspn Salt (add to taste)

2 tspn coarse Black Pepper

Some more chopped coriander 

Puff Pastry Sheets (ready rolled)

1 egg (beaten) 

For the sauce:

2 mugs water and 4 tbsp Plain Flour

METHOD:

In a large pot add the butter and let it melt on medium heat.  Once melted add the cubed chicken and to that add the the chopped Coriander and chilli mix, salt and pepper and ginger garlic paste. 

Let this all cook together on medium heat until most of the water has burned off.  When there is still a little water remaining add the boiled potatoes and mix gently until everything is combined.  Allow the mixture to cook for a few minutes until the potatoes are cooked and then add the chopped onions and cook together until no moisture remains in the mixture. 

For the sauce bring the 2 mugs of water to the boil in a saucepan (or just boil water in a kettle) make a paste of the plain flour separately with a bit of cold water, once the water is boiled add the plain flour paste and let this sauce thicken, making sure you are stirring all the while and ensuring no lumps remain.  If there are any lumps in the sauce just give it a whizz with a hand blender or a whisk.

Once sauce has thickened add this to the chicken and potato mix, add the chopped coriander and gently stir everything together.

Let the Mixture cool before filling into the puff pastry.  

Bake at gas mark 4/5 or electric 180 degrees until golden brown and puffed up 

Enjoy 😋
 Cook the Cubed chicken with butter, salt, pepper, ginger/garlic and the coriander/chilli mix

  

When a little water remains add the cubed potatoes and cook until potatoes are thoroughly cooked

  After adding onions and letting that cook for a while add the White sauce and coriander and mix well.  Let the mix cool completely 

And now I’ll show how I filled the pastries..I had a large sheet of ready rolled puff pastry which I bought from a local Asian grocers but you can use any you like and fill them however u like 

  Take some of the pastry filling and layer it in a neat row as show, leave some puff pastry on the left side to over lap the mix 

  Over lap the left side of the puff pastry over the mix as shown and then cut, with a knife the right side neatly, leaving some puff pastry on the side 

  Over the right side of the puff pastry ensuring the mix is completely covered and seal well, you can use water or a flour paste to seal of you are a bit wary of it opening up while baking
  Cut into pieces as shown, mine are about 3 to 4 inches wide but you can cut as small or big as you like
  Make small slits on the top with a knife or some holes with a fork and brush with a beaten egg for the glaze and sprinkle some sesame seeds on top
  I also filled some like this, but you can fill however you like 

 All baked and ready for Iftaar…..mmmm