Char Siu Chicken and Three Cheese Parcels
What You Will Need
Ingredients
- 1kg Chicken thighs
- 1kg Puff Pastry, thawed and cut into four squares per piece
- 40g Red Onion, sliced
- 12 slices Mozzarella sandwich slices
- 12 slices Tasty Cheese sandwich slices
- 125g Cream Cheese
- Egg Wash
- 1 ½ tbsp Lee Kum Kee Premium Soy Sauce
- 2 Eggs
- Garnish
- 4 tbsp Black Sesame Seeds
- 5g Chives, finely chopped
Marinade
- 6 tbsp Lee Kum Kee Char Siu Sauce
- 2 tbsp Oil
Made with
Lee Kum Kee products
How to make it
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Mix chicken with marinade in a bowl, cover and refrigerate for 2hrs. Cook in the air fryer at 185°C for 11 minutes, then turn over and cook for a further 11 minutes or until golden brown and cooked through but still juicy. Refrigerate until room temperature or cold.
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Preheat oven to 190°C. Slice chicken and set aside. In a small bowl, mix egg wash ingredients and set aside.
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Onto half the pastry squares, layer one slice of tasty cheese onto the center. Continue layering with onion and chicken, taking care not to spill outside the cheese shape – leaving a pastry boarder. Top with a dollop of cream cheese, then mozzarella cheese. Brush exposed pastry edges with egg wash.
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Using a small sharp knife, carefully score three 2cm slits into the center of the remaining pastry squares. This will allow the pastry to expand.
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Top the filled pastry squares with the scored pastry and gently press together along the border with a fork. Repeat for each parcel, then brush the top of each parcel with egg wash. Sprinkle with black sesame seeds and bake for 10 minutes, then turn and bake for a further ten minutes or until golden brown and flakey.
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Serve while hot as a snack or entrée. Garnish with chopped chives.