Chicken Shawarma Pastries

Name: Chicken Shawarma Pastries
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 1 tbsp. olive oil; 1/2 onion, finely chopped; 1 chicken thigh fillet, roughly chopped; 1 garlic clove, crushed; 2 cm fresh root ginger, peeled and finely grated; 1/2 tbsp. shawarma spice mix; 100 mL chicken stock; 25 g dried apricots, finely chopped; Parsley, leaves picked and finely chopped; 320 g ready-rolled shortcrust pastry sheet; 1 medium egg, lightly beaten; 1 tsp. nigella seeds; 150 g Greek yoghurt; Juice 1/2 lemon

Full of flavour and easier than they look as we’ve used ready-rolled shortcrust pastry rather than making an authentic Levantine dough.

By Georgie D'Arcy ColesPublished: 09 November 2023

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These little chicken pastries are perfect for any Christmas party you might be hosting!

If you're a fan of this canapé idea, then we have lots of canapés for you to try.

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Yields:

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Cal/Serv:

133

Ingredients

1 Tbsp. olive oil
1/2 onion, finely chopped
1 chicken thigh fillet, roughly chopped
1 garlic clove, crushed
2 cm fresh root ginger, peeled and finely grated
1/2 Tbsp. shawarma spice mix
100 ml chicken stock
25 g dried apricots, finely chopped
Parsley, leaves picked and finely chopped
320 g ready-rolled shortcrust pastry sheet
1 medium egg, lightly beaten
1 tsp. nigella seeds
150 g Greek yoghurt
Juice 1/2 lemon

Directions

1. Step 1Heat 1tbsp olive oil in a medium pan over medium heat and fry 1/2 finely chopped onion for 10min. Add 1 roughly chopped chicken thigh fillet, 1 crushed garlic clove, 2cm piece peeled and finely grated fresh root ginger, and 1/2tbsp shawarma spice mix (see intro) and cook for 10min.
2. Step 2Stir in 100ml chicken stock or water and bubble for 5min, until chicken is cooked through. Shred chicken using 2 forks and stir through 25g finely chopped dried apricots, a small handful finely chopped parsley and plenty of seasoning.Cool completely. Preheat oven to 200°C (180°C fan) mark 6.
3. Step 3Unroll a 320g ready-rolled shortcrust pastry sheet and stamp out 12 x 7cm circles using a pastry cutter. Spoon the cooled chicken mixture on to the left half of each circle, leaving a small border. Fold the pastry halves over the filling and crimp/squeeze edges to seal.
4. Step 4Transfer to a baking tray lined with baking parchment. Brush with a beaten medium egg. Sprinkle over 1tsp nigella seeds. Cook for 15-20min, until golden.
5. Step 5Meanwhile, mix 150g Greek yogurt with juice 1/2 lemon, small handful finely chopped parsley and some seasoning. Serve with the pastries.

GET AHEAD

Cook pastries up to 2 days ahead; cool and chill in an airtight container. Make dip up to a day ahead; cover and chill. To serve, refresh pastries in an oven preheated to 200°C (180°C fan) mark 6 for 10min, until piping hot. Serve with the dip.