| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Cajun |
Jude3 |
4 |
servings |
INGREDIENTS
| 4 |
|
Tegel boneless chicken breasts; sliced |
| 200 |
g |
Medallion shoulder bacon; diced |
| 1 |
tb |
First Choice olive oil |
| 1 |
sm |
Onion; chopped |
| 1 |
sm |
Red pepper; chopped |
| 2 |
tb |
Trident chilli & garlic sauce |
| 2 |
tb |
Cotterrill & Rouse sweet chilli mustard |
| 1 |
pk |
Timos filo pastry |
| 1 |
|
Frenz egg; beaten |
|
|
Gregg's cajun seasoning to dust |
|
|
Watties stirfry vegetables to serve |
INSTRUCTIONS
Heat oil in saut. pan, lightly brown chicken and bacon, add the onion
and pepper.
Cook until softened.
Remove from heat, mix in the chilli sauce and mustard.
Lay 3 sheets of filo on top of each other, making a star shape.
Spoon the fiery chicken onto the pastry.
Brush edges with beaten egg. Bring up the edges and twist to encase
the filling.
Repeat to make four crackers.
Place onto baking tray, brush with beaten egg and lightly dust with
cajun seasoning.
Bake at 200 C for 10-15 minutes.
Meanwhile, stirfry the vegetables and serve.
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