Summary

Ingredients

• 500 g chicken breast
• 2 onions)
• 1 tablespoon tomato paste
• 275 g puff pastry from the refrierated shelf (roll)
• salt and pepper
• 1 teaspoon chili powder
• 40 g herb butter
• 1 pinch (s) basil

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Instructions

1. Cut 500g chicken breast into cubes. Dice 2 onions.
2. Heat 40g herb butter in a large skillet over medium-high heat until melted. Add chicken cubes and fry for 6-7 minutes, stirring occasionally, until golden on all sides.
3. Add diced onions to the skillet and cook for 3-4 minutes until softened.
4. Stir in 1 tablespoon tomato paste, 1 teaspoon chili powder, and 1 pinch basil. Cook for 1 minute to combine. Season with salt and pepper to taste. Remove from heat and let cool for 2-3 minutes.
5. Unroll 275g puff pastry on a baking tray lined with baking paper.
6. Spread the chicken mixture evenly on the front half of the puff pastry. Fold the back half over to cover and press the edges lightly to seal.
7. Place the tray in an oven preheated to 220°C (425°F) with top and bottom heat. Bake for 20 minutes until the puff pastry is golden brown.