CHEESY CHICKEN STUFFED PUFF PASTRIES CHICKEN FILLING 25 ml olive oil 300 g chicken breast 3 g ras el hanout (1 tsp) 2 g ground cumin (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 4 g garlic powder (1⅓ tsp) 3 g onion powder (1 tsp) 3 g paprika powder (1 tsp) 1 g dried parsley (1 tsp) half red bell pepper half green bell pepper 1 yellow onion 1 carrot 1 chicken stock cube EXTRA 1 egg (m) 200 g grated cheese dried parsley PASTRY 540 g puff pastry (2 puff pastry rolls) Peel and chop the yellow onion. Cut the red bell pepper and green bell pepper into small pieces. Grate the carrot. Wash and cut the chicken breast into cubes. Heat the olive oil in a frying pan over medium heat. Add the chicken, ras el hanout, ground cumin, cayenne pepper, garlic powder, onion powder, paprika powder and dried parsley. Cook for 5 minutes. Add the yellow onion, red bell pepper, green bell pepper and carrot. Stir-fry for 3 minutes. Crumble the chicken stock cube over the pan and mix well. Take a sheet of puff pastry and place it on a baking tray lined with baking paper. Divide the grated cheese and chicken filling over it, leaving the edges empty. Brush the sides with the egg. Place another sheet of puff pastry on top. Brush the top with the beaten egg and press the sides tightly with a fork. Lightly cut the puff pastry with a sharp knife into the desired pieces (don't cut too deep). Make notches in the middle of each piece and garnish with some dried parsley. Place the puff pastry pie in a preheated oven at 190 ℃. Bake for 20-25 minutes or until it is nicely golden brown. Tips: Replace the chicken bouillon cube with salt to taste. You can leave out the cayenne pepper if you don't like spicy food. Add vegetables of your choice. Replace chicken breast with chicken thighs. #kookmu#kookmutsjese#chickena#puffpastrya#vegetables #yummy##foodd#alhamdulillahi#delicious #snackf#fypu#foryoupagei#foodtiktokk#tiktokfoode#Recipeu - @kookmutsjes