{"id":463,"date":"2021-09-03T10:56:55","date_gmt":"2021-09-03T09:56:55","guid":{"rendered":"https:\/\/pastry-world.com\/?p=463"},"modified":"2021-09-06T11:14:01","modified_gmt":"2021-09-06T10:14:01","slug":"chicken-n-cheese-jalapeno-parcels-twists","status":"publish","type":"post","link":"https:\/\/pastry-world.com\/?p=463","title":{"rendered":"Chicken \u2018n Cheese Jalapeno Parcels \/ Twists"},"content":{"rendered":"

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Chicken \u2018n Cheese Jalapeno Parcels \/ Twists<\/h1>
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@asprinkleofspice<\/u><\/strong><\/p>\n

For that spicy kick, we recommend these lovely jalapeno parcels \u2013 the perfect balance of spices in a simple recipe with excellent results<\/strong><\/p>\n<\/div>\n<\/div><\/section><\/p><\/div>\n

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Ingredients:<\/strong><\/p>\n

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  • Pastry World\u2019s Puff Pastry Sheets Rolled<\/li>\n
  • Cubed chicken fillet<\/li>\n
  • Peri salt<\/li>\n
  • Salt<\/li>\n
  • Cumin powder<\/li>\n
  • Ginger and garlic<\/li>\n
  • Turmeric<\/li>\n
  • Tomato puree<\/li>\n
  • Hot pepper sauce<\/li>\n
  • Hot and sweet sauce<\/li>\n
  • Chopped peppers<\/li>\n
  • Sweetcorn<\/li>\n
  • Chopped jalapenos<\/li>\n
  • Cheese<\/li>\n
  • Eggs<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div><\/section><\/div>\n

    Method<\/strong><\/p>\n

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    1. Cube the chicken fillet into tiny pieces<\/li>\n
    2. Cook on high heat until the water dries out<\/li>\n
    3. Add peri spice, salt. Cumin powder, ginger and garlic, a pinch of turmeric and give it all a good mix<\/li>\n
    4. Add to taste the following: tomato puree, hot pepper sauce and hot and sweet sauce<\/li>\n
    5. Add chopped peppers, sweetcorn and chopped jalapenos. Cook for 5 minutes and then let it cool<\/li>\n
    6. Take Pastry World\u2019s Sheet Rolled and cut round circles<\/li>\n
    7. Spread the mixture on top and top with cheese<\/li>\n
    8. Place another circle on top. Press down the edges. Take a small cup or cutter and make a round indent in the middle of each circle<\/li>\n
    9. Make slices from the indent to the edge and twist each created slice.<\/li>\n
    10. Brush with an egg wash and bake until golden brown<\/li>\n<\/ol>\n<\/div><\/section><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":464,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-463","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorised"],"_links":{"self":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/463","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=463"}],"version-history":[{"count":2,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/463\/revisions"}],"predecessor-version":[{"id":520,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/463\/revisions\/520"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/media\/464"}],"wp:attachment":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}