A Simple List of Ingredients:
For the Chicken Filling:
1. Vegetable Oil
2. Ginger Paste
3. Garlic Paste
4. Chicken Mince
6. Crushed Red Chilli Flakes
7. Ground Cumin
8. Ground Coriander
9. Ground Turmeric
11. Frozen Peas
For the Cheese Pastry:
1. Plain Flour
3. Crushed Red Chilli Flakes
4. Mustard Powder
6. Cheddar Cheese
8. An Egg Yolk
Bismillah, let’s begin!
Let’s begin by cooking our chicken filling because it has to be completely cool before using in the pastry. So, into a large pan over a medium flame, drizzle in a few tablespoons of Vegetable Oil.
Then, we’re going to add in our ginger and garlic to get things going.
Add in 1 teaspoon Ginger Paste and 1 teaspoon Garlic Paste to the hot oil.
Let them sizzle and fry for a minute or two.
Next, throw in 1 pound Chicken Mince.
With the heat still on medium, break it up with a wooden spoon.
Stir-fry until the chicken loses its pink colour.
Now that the chicken has been cooked for a while, it’s time for the spices.
We’ll be using:
1 teaspoon Salt
1 teaspoon Crushed Red Chilli Flakes
1 teaspoon Ground Cumin
2 teaspoons Ground Coriander
1/2 teaspoon Ground Turmeric
Add the spices to the chicken. Remember, you can adjust the spices to your own taste. And, you can also sub my spices for any other ground spices you have in the cupboard!
Stir-fry the spices for a few minutes to wake them up and let them release their flavour.
Next, pour in 200ml Water.
And, add in 120 grams Frozen Peas. Again, add any veg you like but I am definitely a pea addict!
Give everything a good stir.
And, bring to the boil!
Cover the pan with a lid and leave to cook on the lowest heat for 10 minutes.
Turn the heat to medium-high and stir to dry out the excess liquid.
Until all the liquid has gone!
Give it a taste and adjust the seasoning, if needed. Turn off the heat and set aside to cool completely before using in the plait.
While the chicken filling cools, we can make our cheese pastry. Into a large bowl, sift in 230 grams Plain Flour.
If you’re feeling super lazy, feel free to skip the sifting!
Next, seasonings –> salt, crushed red chilli flakes and mustard powder. Feel free to leave the chilli and mustard out, if you wish.
We enjoy the pop of extra flavour so in goes:
Pinch of Salt
1/4 teaspoon Crushed Red Chilli Flakes
1/4 teaspoon Mustard Powder
Then, add in 112 grams Butter, cubed.
Rub the butter in with your fingertips until the mixture resembles breadcrumbs.
This is a cheese pastry so in goes 112 grams Cheddar Cheese, grated.
Stir in the cheese.
In a small bowl, beat together 75ml Water and 1 large Egg Yolk.
Pour the liquid in, a little at a time.
Begin to bring the mixture together with your hands.
Until it just begins to form a ball – you may not need all the liquid. If you find that you need more liquid, add a splash of water.
Wrap the pastry in clingfilm.
Chill in the fridge for 15 minutes. Guys, we recently rediscovered 5 Alive after so many years and it has changed so much! The taste is no where near to how I remember it!
Once the pastry has chilled and the filling is cool, it’s time to assemble. Pre-heat the oven to 200C Fan and grease a large baking tray.
Place the pastry on a floured surface.
Start rolling until …
… you have a rectangle measuring roughly 15×9 inch. It should be about 1/8 inch (1/2 cm) thick.
Place the filling in the centre leaving a large gap on either side.
Using a pizza cutter or a knife, cut diagonal strips on either side of the filling.
Again, it doesn’t have to be perfect!
Begin at the top by folding the top flap down.
Then, begin to plait the strips – one from each side each time. Make sure to press down firmly on each side.
Keep going until you get to the end.
At the bottom, fold the flap up.
And, fold over the final strips.
Alhamdulillah, we did it!
Gently move it onto the greased baking tray – if you think your tray will stick, feel free to line with paper.
To glaze the plait, beat 1 Egg.
Brush the glaze all over.
Then, bake in the preheated oven at 200C Fan for 35 minutes.
Once baked, it should be golden all over and crispy. Let it cool for a torturous 15 minutes before digging in!
Before we cut into it, let’s take a look at that beautiful colour.
You can see where the cheese has melted into the pastry as it baked.
It’s going to be good! Grab your favourite sauces and mint yoghurt chutney and eat!
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Take your slice – this chicken plait won’t last long! Enjoy!