Savoury Croissants



300g chicken breast, cut into small pieces
300g peeled potatoes, chopped into small cubes
30g butter
2 tbsp Supreme Garlic Paste
½ tsp Supreme Coarse Black Pepper
Salt to taste
2 tbsp Supreme Onion Powder
1 cup coloured peppers cut into small pieces
1 cup sweetcorn
½ cup ketchup
½ cup chilli sauce
Whisked egg
Supreme Sesame Seeds

3 ½ cups plain flour & extra for dusting
3 ½ tsp baking powder
¾ tsp salt
1 ¾ tsp Supreme Coarse Black Pepper
215g salted cold butter, cut into small pieces
440 ml double cream


Bring a saucepan of water to boil over high heat. Add potatoes and boil until tender (don’t over boil them). Heat a pot over medium heat. Add butter, chicken, salt, coarse black pepper and garlic paste. Stir well and cook until cooked through and excess moisture has evaporated. Stir in boiled potatoes, onion powder, peppers and sweetcorn. Cook for 5 minutes then add ketchup and chilli sauce. Stir well and cook on low for 5 minutes. Check seasoning then remove from heat and set aside to cool.

In a bowl mix together plain flour, baking powder, salt and coarse black pepper. Add butter and use your fingers and rub together to make crumbs. Now pour double cream and mix into a dough. Knead until smooth, then cover and rest for 20 minutes.

Divide the dough into 6 equal balls and work with 1 ball at a time (cover the others to prevent from drying). Dust with flour and roll into a circle (enough to cover a 10 inch dinner plate) and place a plate and cut around it. Remove the excess dough and lift the plate. Cut the circle into 8 equal triangles and fill them: place 1 tsp of mixture at the bottom (wide end) and roll up (pointed end). If needed, use water to seal the end. Curve the ends so they look like croissants. Repeat with remaining dough and mixture. Brush with whisked egg and sprinkle with sesame seeds. At this point you can freeze the Savoury croissants. Note, keep the excess dough to make another ball of dough. To cook, bake in a preheated oven at 180°c for 20-25 minutes until golden.

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