Puff Pastry Chicken Shawarma Parcels … A delicious and easy-to-prepare baked meal. This delightful and quick recipe combines the crispiness of puff pastry with a flavorful chicken shawarma filling, seasoned with aromatic spices and vegetables. Serve it as a satisfying lunch or dinner, or prepare it ahead of time and freeze for later.
Ingredients
- Chicken: 1 package (pre-made chicken shawarma)
- Puff Pastry: 1 package
- Peas and Carrots: 2 cups (frozen)
- Onion: 1 medium (finely chopped)
- Vegetable Oil: 2 tablespoons
- Garlic: 3 cloves (minced)
- Salt: 1/2 teaspoon
- Turmeric: 1/4 teaspoon
- Paprika: 1/4 teaspoon
- Coriander: 1/4 teaspoon (ground)
- Egg: 1 (beaten, for brushing)
Instructions
- Prepare the chicken shawarma according to package instructions and set aside.
- Boil the peas and carrots in water for about 15 minutes, or until tender. Drain well.
- Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the boiled peas and carrots, followed by the salt, turmeric, paprika, and ground coriander. Cook for a few minutes, allowing the flavors to meld.
- Add the cooked chicken shawarma to the vegetable mixture and combine until evenly distributed. Set the filling aside to cool completely.
- On a lightly floured surface, unfold the puff pastry sheets. Cut the pastry into equally sized squares.
- Place 2 to 3 tablespoons of the cooled filling in the center of each pastry square.
- Brush the edges of the pastry with the beaten egg. Fold the pastry over the filling to create a half-moon or triangular parcel, as desired.
- Press the edges firmly with a fork to seal.
- Arrange the parcels on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg for a golden finish.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Bake for 15-20 minutes, or until the puff pastry is golden brown, puffed up, and crispy.
- Serve the parcels hot, straight from the oven. They pair wonderfully with a fresh green salad, garlic sauce, or a dollop of yogurt.
