Fajita pastries are a fun and delicious way to enjoy classic fajita flavors in a handheld format. I usually whip these up for family gatherings or cozy dinners at home. The dough is surprisingly simple to make, and I often find that letting it rest makes it easier to work with. While the chicken is marinating, I chop fresh veggies, which fills the kitchen with vibrant colors and aromas. I’ve learned that mixing spices into the chicken while it’s still raw allows the flavors to really seep in. The first time I tried this dish, I may have overstuffed a few pastries, resulting in quite the messy (but tasty) experience. So, do keep an eye on portion sizes for a neat finish.
Ingredients
- 1 cup warm water
- 1 tablespoon sugar
- 1/2 tablespoon instant yeast
- 1 egg white
- 1/4 cup vegetable oil
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon milk powder
- 1/2 kg chicken breast (thinly sliced)
- 1 1/2 tablespoons yogurt
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon curry
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion (sliced)
- 3 colored bell peppers (sliced)
- 2 tablespoons soy sauce
- 1 cup shredded kasseri cheese
- 1 egg yolk (beaten)
- Sesame seeds (for sprinkling)
Instructions
- Mix the warm water with sugar and instant yeast in a deep bowl; let it sit for 10 minutes until frothy.
- Add the egg white and vegetable oil, stirring well to combine.
- Incorporate the dry ingredients and knead with your hands for about 5 minutes until the dough is soft and smooth.
- Cover the dough and let it rest for about 50 minutes.
- While the dough is resting, mix the chicken slices with yogurt and spices until well coated.
- Heat olive oil and butter in a large skillet, then add the seasoned chicken, stirring until fully cooked.
- Add in the sliced onion and bell peppers, continuing to sauté until softened.
- Stir in soy sauce and cook the filling for an additional 2 minutes before removing from heat.
- Divide the dough into equal-sized pieces, roll each out, and fill with the fajita mixture and kasseri cheese. Shape them as desired.
- Place the pastries on a baking sheet, brush with beaten egg yolk, and sprinkle with sesame seeds.
- Preheat your oven to 350°F and bake the pastries until golden brown.
- Serve warm.
What I Notice When Cooking
- Using a mixture of yeast and baking powder helps the pastries achieve a nice, fluffy texture without being overly dense.
- The balance of spices in the chicken filling makes each bite flavorful but not overwhelming.
- These pastries are perfect for a party or as a grab-and-go meal, especially when I want something satisfying yet not too formal.
Small Adjustments
- Be mindful of the dough thickness when rolling it out; too thin can cause tearing during filling.
- If the dough seems sticky, adding a bit more flour while kneading can help achieve the right consistency.
- Feel free to swap in different proteins, like beef or even veggies, depending on your preferences.
Storage and Reheating
These pastries can be stored in an airtight container in the refrigerator for up to three days. I usually reheat them in the oven to keep them crispy, but a microwave works in a pinch if you’re in a hurry.
Nutritional Notes
Each pastry roughly contains around 400 calories, depending on portion sizes and ingredients used. It’s a filling meal, especially when paired with a side salad or some fresh salsa.
Cheesy Chicken Fajita Pastries
