Ingredients
18ozpuff pastry block
flour,a sprinkle
⅓cupred bell pepper
⅓cupgreen bell pepper
⅓cupyellow bell pepper
½cuponion,(about ½ onion), diced
5.3ozchicken,cooked, shredded
1tbspfajita spice mix
1½cupscheddar cheese,grated
1egg,beaten
Preparation
Dust a clean work surface with a sprinkling of flour, and roll half of the puff pastry into a large circle.
Place a large plate on top of the pastry and tear around the edges to create a clean circle. Repeat with the other half of the pastry.
Preheat the oven to 400 degrees F. (Gas Mark 6).
Fry the onions and mixed peppers until the onions are translucent.
Add the pre-cooked shredded chicken*. Stir in the fajita spice mix and allow it to cool while doing the next step.
Transfer one of the sheets to a baking tray, and spread the chicken fajita mix in an even layer, leaving about ½ inch free from the edge. Sprinkle a layer of cheese.
Cover with the second layer of puff pastry. Place an egg cup or a shot glass in the center of the pastry and make 8 to 10 even cuts all the way around the pastry.
Brush the beaten egg over the puff pastry. Twist each segment twice to make it resemble a sun-like shape.
Bake for 18 to 22 minutes in the center of the oven until deep golden brown and no grey patches remain on the pastry.
Serve and enjoy!
