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These pastry chicken wheels are a delightful treat, combining flaky pastry with a flavorful chicken filling. The filling is spiced with jiera, koljana, Packo masala, curry powder, garlic, and green chillies, creating a vibrant and aromatic blend. The addition of grated cheese and sweet chilli sauce adds richness and a hint of sweetness. The rolls are brushed with egg wash, sprinkled with sesame seeds, and baked until golden brown. Perfectly portioned into 12 slices, these...
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Heat butter in a medium pot and add the chopped onion. Braise for a few minutes until softened.
Add jiera/koljana, Packo masala, curry powder, garlic, and green chillies. Stir well to combine.
Add the chopped danya and shredded chicken. Mix thoroughly and set aside to cool.
Roll out the pastry on a floured surface.
Top the pastry with grated cheese, then add the cooled chicken filling evenly (not too much).
Drizzle sweet chilli sauce and sprinkle green peppers or any desired toppings on top.
Roll the pastry up like a Swiss roll and cut into slices.
Brush the slices with egg wash and sprinkle sesame seeds and extra cheese on top if desired.
Line the slices on a baking tray and bake at 180°C for 20–25 minutes until golden brown.
Bake for an additional 5 minutes for a browner color if preferred.
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The pastry chicken wheels freeze well for up to 2 weeks.
Leftover filling can be frozen and used as a pizza topping.
Can I use store-bought pastry?
Yes, store-bought pastry works perfectly for this recipe.
How do I ensure the filling is flavorful?
Make sure to braise the onion and spices thoroughly to release their flavors before adding the chicken.
Can I skip the sesame seeds?
Yes, sesame seeds are optional and can be omitted if preferred.
What dip pairs well with these wheels?
Sweet chilli sauce or a creamy garlic dip complements the pastry chicken wheels nicely.
Can I make these ahead of time?
Yes, you can prepare and freeze the wheels, then bake them fresh when needed.
